Caramelized Cashew Chicken Stir Fry
    Servings Prep Time
    4-6 25minutes
    Cook Time
    Servings Prep Time
    4-6 25minutes
    Cook Time
    Skinny Caramelized Cashew Ginger Chicken Stir Fry
    • 1pound chicken breasts pounded thin, cut into 1 inch pieces
    • 1/2 onion, chopped
    • 2 carrots, thinly sliced
    • 1red bell pepper sliced into strips then chopped in half
    • 2-3teaspoons freshly grated ginger
    • 3 garlic cloves, minced
    • 1heaping cup Snow peas, ends trimmed
    Marinade (optional for more tender/flavorful chicken)
    • 1/2cup buttermilk
    • 2tablespoons reduced sodium soy sauce
    • Juice from 1 orange (approx. 2 tablespoons)
    Sweet and Tangy Ginger Sauce
    • 1/3cup apricot preserves
    • 2tablespoons reduced sodium soy sauce
    • 1/4cup red wine vinegar
    • 3tablespoons brown sugar
    • 2tablespoons honey
    • 1-3teaspoons Sriracha/Asian hot red chili sauce
    • Juice of 1 orange
    • 1teaspoon salt
    • 1/4teaspoon pepper
    • 1teaspoon cornstarch
    Light Breading
    • 1/2cup cornstarch
    • 1teaspoon salt
    • 1teaspoon garlic powder
    • 1/2teaspoon onion powder
    • 1/2teaspoon ginger powder
    • 1/4teaspoon pepper
    1. Optional: Combine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
    2. Prepare 5 Minute Caramelized Cashews according to directions. This can be done days in advance and kept in an airtight container/plastic bag.
    3. Whisk together sauce ingredients in a medium bowl. Set aside.
    4. Add breading ingredients to a separate freezer bag and mix to combine. Add chicken and toss until evenly coated. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate.
    5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and carrots and saute for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
    6. Taste and add additional salt, pepper, sriracha, if desired. Add more sugar if you would like it sweeter, more red wine vinegar for more “sour/tang” to taste.
    7. Garnish individual servings with orange zest, cashews and green onions.
    Recipe Notes

    *3 teaspoons is quite a strong ginger kick, how we like it 🙂 Use less if you don’t love ginger.
    **If you aren’t sure how much to use, start with less then add more to taste at the end of cooking.