Cashew Chicken Stir Fry
Try this Cashew Chicken Stir Fry for a mouthwatering blend of tender chicken, roasted cashews, and crisp veggies in a savory coconut-infused sauce. This easy-to-follow recipe is a crowd-pleaser that's perfect for busy weeknights.
Equipment
Ingredients
- 4 chicken breasts, 1" cubes
- 2 tbsp extra virgin organic coconut oil
- ½ tbsp minced garlic
- ½ small diced yellow onion
- ½ cup roasted cashews
- 1 tbsp low sodium soy sauce
- 2 tbsp organic coconut aminos
- 1 tbsp coconut sugar or brown sugar
- 1 cup broccoli and cauliflower florets
- 3-4 cups cooked white rice
- ½ tsp red pepper flakes (optional)
Instructions
- Heat a large skillet or wok over medium-high heat. Add the coconut oil and let it melt.
- Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion turns translucent.
- Add the chicken cubes and cook until they are no longer pink in the center, about 5-7 minutes.
- In a small bowl, mix together the soy sauce, coconut aminos, and coconut sugar. Pour this sauce over the cooked chicken and stir well.
- Toss in the broccoli and cauliflower florets. Cook for an additional 3-4 minutes until the veggies are tender-crisp.
- Add the roasted cashews to the skillet and stir to combine.
- If you like it spicy, sprinkle red pepper flakes over the stir fry and mix thoroughly.
- Serve the Cashew Chicken Stir Fry over cooked white rice.
Notes
You can use 2 tbsp of honey, maple syrup, or white sugar instead of coconut sugar.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 32gFat: 18gSaturated Fat: 5gCholesterol: 90mgFiber: 3gSugar: 6g
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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