Honey cashew chicken stir fry9/6/2023 ![]() ![]() Remove ¼ cup Sauce and add it to a large freezer bag along with chicken.Whisk together all of the Honey Coconut sauce ingredients together in a medium bowl.This coconut honey chicken stir-fry is a breeze to make! Here are the basic steps: Sweetened coconut flakes: an optional, but recommended, garnish.Roasted salted cashews: a must for this recipe.Cider vinegar: something neutral in flavor like ACV would also work.Sweet chili sauce: adds sweetness and spice.Soy sauce: use reduced sodium soy sauce so we can control the salt.Coconut milk: use quality canned coconut milk.Honey: rounds out the flavor of this dish.Herbs and spices: this stir-fry is flavored with ginger powder, garlic powder, salt and pepper.Also helps the chicken crisp up in the skillet. Cornstarch: helps thicken the sauce to a glossy, luscious consistency without a raw flour taste.Snow peas: can be substituted with another veggie, if desired.Garlic: 3 cloves go into the stir-fry for lots of flavor.Ginger: freshly grated is best for this recipe.Red bell pepper: I prefer red bell peppers since they’re sweeter than the other colors, but use what you have.Onion: I used yellow onion, but any kind will work.Chicken breasts: are leaner than chicken thighs and are what I usually use for this recipe. Just make sure you don’t cut the pieces too small or they will overcook and dry out.The ingredients list for this honey coconut chicken with cashew nuts looks a little long, but I promise most of this stuff is hanging out in your pantry already. And perfectly delicious.Ĭoconut Chicken Cashew Stir-Fry Ingredients So with all this silky smoothness going on, we need some texture! I stir fried red bell peppers and and snow peas because they are my fav, but feel free to mix it up with whatever you have on hand.Īnd then comes my favorite texture – lightly toasted sweet coconut flakes and salty, crunchy cashews. The cornstarch in the marinade/sauce tenderizes the chicken, resulting in a silky smooth texture pillowed beneath our light breading. This delectable sweet, slightly tangy and as spicy-as-you-want sauce gets whisked all together and then you remove ¼ cup to marinate your chicken. Now we are talking, or can’t stop eating… To keep the sauce from tasting just like sweet coconut milk (delicious, but flat), I balanced out the sweetness with my favorite multi-dimensional sweet and spicy Sweet Chili Sauce, grounded it with a few splashes of soy sauce, and added a kick of tang with cider vinegar. Instead, I wanted to play up the coconut and honey dynamic so those flavors could really shine through. This Honey Coconut Cashew Chicken Stir Fry is AH-mazing! It’s different than a lot of stir fry recipes that are soy sauce based and it’s different than a lot of coconut sauce recipes that are mostly curry based. And oh how I LOVE them even more all together! ![]()
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