Honey Coconut Cashew Chicken Stir Fry

Thin Honey Coconut Cashew chicken Stir Fry – in your mouth in 35 minutes with most high-quality coconut infused sweet and barely tangy sauce.

Its distinct than a variety of stir fry recipes which might be soy sauce primarily based and its one of a kind than numerous coconut sauce recipes that are ordinarily curry primarily based.

As a substitute, I desired to play up the coconut and honey dynamic so the ones flavors could simply shine thru however to keep the sauce from tasting just like candy coconut milk (scrumptious, but flat), I balanced out the beauty with my favorite multi-dimensional candy and highly spiced sweet Chili Sauce, grounded it with some splashes of soy sauce, and brought a kick of tang with cider vinegar.

This delectable sweet, slightly tangy and as spicy-as-you-need sauce gets whisked all together and then you definitely dispose of 1/four cup to marinate your fowl. The cornstarch within the marinade/sauce tenderizes the chook, ensuing in a silky clean texture pillowed beneath our light breading. 

So with all this silky smoothness happening, we want a few texture!  I stir fried crimson bell peppers and and snow peas due to the fact they may be my fav, but experience unfastened to combine it up with something you have got reachable.

INGREDIENTS:

Stir Fry:

• 1 pound chicken breasts cut into 1/2-1 inch pieces
• 1/2 onion, chopped
• 1 red bell pepper sliced into strips then havled
• 1 teaspoon freshly grated ginger
• 3 garlic cloves, minced
• 1 heaping cup Snow peas, ends trimmed

Light Breading:

• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder

Honey Coconut Sauce:

• 1/2 cup honey
• 1/2 cup quality coconut milk (I like Chakoah)
• 2 tablespoons reduced sodium soy sauce
• 2-3 tablespoons Asian sweet chili sauce (3 for more heat)
• 3 tablespoons cider vinegar
• 1-2 teaspoons sriracha (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch

Garnish:

• 1 cup roasted salted cashews
• 1/4 cup sweetened coconut flakes
• green onions (optional)

INSTRUCTIONS:

1. Whisk together all of the Honey Coconut sauce components together in a medium bowl. cast off 1/four cup Sauce and add it to a huge freezer bag in conjunction with chook. allow marinate at the same time as you prep veggies OR up to eight hours within the fridge. Refrigerate last Honey Sauce one by one.
2. Meanwhile, add 1/4 cup coconut flakes and 1 cup cashews to a large skillet and dry roast over medium warmth, stirring often, for about five minutes, or until coconut is golden. Set aside.
3. Whisk collectively mild Breading components collectively in a huge freezer bag. put off fowl from marinade, pat off excess with paper towels and add to bag with light Breading. Shake till evenly covered.
4. Warmth 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. add fowl and sauté for 5 mins, or till gently browned (fowl does not want to be cooked via). put off to a plate. Wipe out skillet.
5. Add 1 tablespoon oil to the now empty skillet and warmth over medium warmth. upload onions and sauté for 2 minutes. upload pink bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to ensure cornstarch has no longer separated) and upload to skillet together with fowl and snow peas; stir to combine. Simmer till sauce is thickened, vegetables are crisp gentle, and hen is cooked thru, approximately 1-2 mins.
6. Taste and upload extra vinegar for greater tang or sriracha for spicier (if too sweet) if desired.
7. Garnish character servings with toasted coconut flakes and cashews.