Chicken Cashew Stir Fry
Servings: 6
Ingredients
Stir Fry
- 1 large boneless skinless chicken breast, thinly sliced into strips
- 1 tablespoon tapioca starch or cornstarch
- 1 tablespoon low sodium soy sauce
- 1 tablespoon canola oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium sized red onion, thinly sliced
- 8 oz snap peas, ends trimmed
- 1 Thai chili pepper, cut into thin rings
- ¼ cup peeled fresh ginger, thinly sliced
- 1 cup roasted salted cashews
Sauce
- ½ cup dark brown sugar
- ¼ cup low sodium soy sauce
- 1 ½ tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoon honey
- 4 cloves finely minced garlic
- 1 tablespoon sriracha chili sauce
- 3-4 dashes Maggi seasoning (optional, but recommended)
Garnishes
- thinly sliced scallions
- sesame seeds
Instructions
- Make the sauce: 1. Combine all sauce ingredients in a medium bowl or liquid measure, and whisk until well incorporated. Set aside. Make the stir fry: 1. Thinly slice chicken, and coat well with soy sauce and cornstarch or tapioca starch. 2. In a large nonstick frying pan or wok, heat oil over medium-high heat for 2-3 minutes until shimmering. 3. Add chicken and cook, stirring occasionally until lightly browned and cooked through, 4-5 minutes. 4. Remove chicken to a large bowl and set aside. 5. Add bell peppers and red onion to the pan. Cook 6-8 minutes, stirring occasionally until softened slightly. Remove to bowl with chicken. 6. Add snow peas, Thai chilis, ginger and cashews to the pan, and cook 2-3 minutes, stirring frequently. 7. Add reserved chicken and veggies back to the pan with the snow peas, chilis and ginger, and toss with sauce, reduce heat to medium and cook 4-5 minutes more, stirring occasionally, until thickened slightly. 8. Serve hot as is, or over prepared rice or noodles. Garnish with thinly sliced scallions and sesame seeds, if desired.