Recipes Savoury Recipes

Recipe || Cashew Chicken Stir-Fry

Sam and I eat a lot of stir-fries just because they are so quick, easy and give so much delicious bang for your buck! I was inspired to make this Cashew Chicken Stir-Fry by a dish that we tried in Thailand

It’s one of my favourite sauces that I’ve whipped up to cook veg in, and since originally making this dish, I’ve used  it again in countless stir-fries, including one that I was quite proud of that was heavily cauliflower based. 

The pan that I used to cook this dish in (and 99%) of my other stovetop dishes, is referred to as “SuperPan” by Sam and I. We call it that for two reasons: the first because it’s awesome, the second because it’s massive. However, SuperPan is now on his last legs. We’ve re-screwed his handle in countless times but it’s almost completely worn through so we are on the lookout for a replacement. As it’s what I do the majority of my cooking in, if you have any great recommendations, let me know! 

Cashew Chicken Stir-Fry
Serves 6
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons of coconut oil
  2. 2 large onions, chopped
  3. 2 cloves of garlic, minced
  4. 2 bell peppers, chopped
  5. 1 head of broccoli, cut into florets
  6. 1.25 lbs of chicken, cubed
  7. 2 tablespoons of coconut flour
  8. salt
  9. pepper
  10. 1 cup of cashews
For the sauce
  1. 1/4 cup of soy sauce
  2. 2 tablespoons of honey
  3. 2 tablespoons of vinegar (rice wine would be most traditional, but I only had balsamic on hand)
  4. 2 teaspoons of red pepper flakes
Instructions
  1. In a small bowl, toss the chicken with salt, pepper and your coconut flour. In a large pan or wok, heat your coconut oil. Then add in your onions and garlic and saute for 2 minutes. Add in your vegetables and saute for around 4 minutes. Then throw in your chicken and toss and saute until the chicken is cooked through.
  2. Once the chicken is cooked through and your vegetables are soft, pour in your sauce and stir thoroughly. Toss in your cashews and cook for one additional minute.
  3. Take your stir-fry off the heat and serve.
Notes
  1. I served mine over a bed of quinoa.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Rhyme & Ribbons http://rhymeandribbons.com/
It was just as good as any take-away and miles better for you! 

What’s your favourite stir-fry dish? 

You Might Also Like