Cashew Chicken Stir-Fry
This simple 10 minute Cashew Chicken Stir-Fry is the perfect weeknight meal that you can throw together in one pan. It’s simple, full of flavour and most of all healthy!
- ½ tbsp extra virgin olive oil
- 2 cups 200g cooked chicken breast strips
- 4 cups stir fry vegetable mix snow peas, zucchinis, onions, bell pepper, bok choy, carrots, etc..
- 2 tbsp water
- ⅓ cup raw unsalted cashews
- 1 tsp toasted sesame seeds
- 2 tbsp pure liquid honey
- 2 tbsp tamari
- 1 tsp chili paste
- 1 tsp grated ginger
- 1 tsp toasted sesame oil
- ½ tsp arrowroot powder
Make the Sauce In a small bowl, whisk together the honey, tamari, chili paste, ginger, sesame oil and arrowroot powder. Set aside.
Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 1 to 2 minutes.
Toss in the vegetable mix and sprinkle with 2 tablespoons of water. Stir and cook for 2 to 3 minutes, stirring often.
Pour in the sauce and stir until well coated. Add the cashews and cook for another 3 to 5 minutes.
Remove from heat and sprinkle with sesame seeds. Serve hot on it’s own or with soba noodles or brown rice.
Store any leftovers in an airtight container in the fridge for up to 3 days.