thai cashew chicken stir fry
Image via AverieCooks.com
Several of you who follow me on snapchat have seen that I’ve made this Thai Cashew Chicken stir fry recipe probably 5 times in the past few months! I am by NO means a great cook, but this is one of my go-to easy week night recipes for Michael and me! It’s simple, healthy, and tastes SO good! It also makes leftovers for days for both of us, and is extremely filling. I found the recipe on pinterest and changed a few things. So, here is my version of Thai Cashew Chicken stir fry!
Thai Cashew Chicken Stir Fry
3 tablespoons cornstarch (I used half this amount)
1/2 teaspoon salt
1/2 teaspoon pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste (I used 1 tablespoon)
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
3/4 teaspoon ground ginger
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
In a gallon-sized zip-loc bag, add cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
In a medium bowl mix the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and with a whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
[I served mine and Michael’s meals over quinoa!]