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!
Ingredients
- 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
Sauce
- 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
Instructions
- 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.