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!
- 2 tablespoons of coconut oil
- 2 large onions, chopped
- 2 cloves of garlic, minced
- 2 bell peppers, chopped
- 1 head of broccoli, cut into florets
- 1.25 lbs of chicken, cubed
- 2 tablespoons of coconut flour
- 1 cup of cashews
- 1/4 cup of soy sauce
- 2 tablespoons of honey
- 2 tablespoons of vinegar (rice wine would be most traditional, but I only had balsamic on hand)
- 2 teaspoons of red pepper flakes
- 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.
- 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.
- Take your stir-fry off the heat and serve.
- I served mine over a bed of quinoa.
What’s your favourite stir-fry dish?