Tonight I am finally getting around to sharing what I made my husband for Valentine’s Day. Better late than never right! These remodeling projects have definitely turned my life upside down.
Pasta is definitely my husbands fave but Chinese is a close second! When I surprised him with this Thai Chicken Stir Fry, he was more than pleased. It’s probably not like anything we had in China, or as good as what my friend Tina makes, but authentic or not, it’s a dynamite stir-fry dish that is perfect for any weeknight dinner!
Stir-fries are a faithful companion on busy weeknights and and of course since they hit every food group from veggies to protein in a single pan, this is perfect a night before a long run. Healthy carbs from a rainbow of veggies and lean protein too! If you have leftover produce lurking in your fridge, you can whip up this dish from start to finish in 20 minutes flat! I promise!
My husband sometimes picks up cashew chicken at take-out restaurants because of the rich, savory flavors of the sauce and the warm crunch of the cashews. He adores cashews, especially crispy ones! My Thai cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant. I packed it with veggies, sweetened the sauce naturally with honey, then served it over red one minute quinoa I made in my Instant Pot! Love my Instant Pot!
You won’t miss the extra oil and sugar one tiny bit! I hope this becomes a part of your weeknight menu…Maybe a manic Monday (or Tuesday or Wednesday) or whenever you decide to try it.
THAI CASHEW CHICKEN STIR FRY
- 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons sunflower, coconut, or peanut oil
- 3 medium red bell peppers, seeded and cut into bite-sized pieces
- 1 large bunch of asparagus cut into inch pieces, about
- 1 head of broccoli, cut into florets
- 1 bunch green onions (about 6 medium), thinly sliced
- 2/3 cup crispy cashews (I used both almonds & cashews)
- Cooked brown rice or quinoa, for serving
FOR THE SAUCE:
- 1/4 cup coconut aminos
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey, plus additional to taste
- 1 tablespoon freshly grated ginger
- 2 cloves minced garlic (about 1 teaspoon)
- 1/4-1/2 teaspoon red pepper flakes, plus additional to taste
- 2 tablespoons of arrow root powder
- In a small bowl, toss the chicken pieces with the salt, and pepper.
- Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the seasoned chicken and sauté for 4 minutes, just until lightly browned. Add the bell pepper, asparagus, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
- While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with quinoa.