Skinny Honey Coconut Cashew Chicken Stir Fry – in your mouth in 35 minutes with most incredible coconut infused sweet and slightly tangy sauce.
Oh how I love coconut!
And a good stir fry!
And oh how I LOVE them even more all together!
Honey Coconut Cashew Chicken Stir Fry. United at last.
This Honey Coconut Cashew Chicken Stir Fry is AH-mazing! Its different than a lot of stir fry recipes that are soy sauce based and its different than a lot of coconut sauce recipes that are mostly curry based. Instead, I wanted to play up the coconut and honey dynamic so those flavors could really shine through but to keep the sauce from tasting just like sweet coconut milk (delicious, but flat), I balanced out the sweetness with my favorite multi-dimensional sweet and spicy Sweet Chili Sauce, grounded it with a few splashes of soy sauce, and added a kick of tang with cider vinegar. Now we are talking, or can’t stop eating…
This delectable sweet, slightly tangy and as spicy-as-you-want sauce gets whisked all together and then you remove 1/4 cup to marinate your chicken. The cornstarch in the marinade/sauce tenderizes the chicken, resulting in a silky smooth texture pillowed beneath our light breading. So with all this silky smoothness going on, we need some texture! I stir fried red bell peppers and and snow peas because they are my fav, but feel free to mix it up with whatever you have on hand.
And then comes my favorite texture – lightly toasted sweet coconut flakes and salty, crunchy cashews. Sweet and salty. And perfectly delicious.
And waiting for you!
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