Caramelized Cashew Chicken Stir Fry Recipe

INGREDIENTS

1 pound chicken breasts pounded thin, cut into 1 inch pieces

1/2 onion, chopped

2 carrots, thinly sliced

1 red bell pepper sliced into strips then chopped in half

2-3 teaspoons freshly grated ginger

3 garlic cloves, minced

1 heaping cup Snow peas, ends trimmed

Marinade (optional for more tender/flavorful chicken)

1/2 cup buttermilk

2 tablespoons reduced sodium soy sauce

Juice from 1 orange (approx. 2 tablespoons)

Sweet and Tangy Ginger Sauce

1/3 cup apricot preserves

2 tablespoons reduced sodium soy sauce

1/4 cup red wine vinegar

3 tablespoons brown sugar

2 tablespoons honey

1-3 teaspoons Sriracha/Asian hot red chili sauce

Juice of 1 orange

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cornstarch

Light Breading

1/2 cup cornstarch

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ginger powder

1/4 teaspoon pepper

Garnish

1 cup Recipe 5 Minute Caramelized Nuts using 1 cup roasted, salted cashews

orange zest from 1-2 oranges

chopped green onions (optional)

INSTRUCTIONS

1. Optional: Combine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
2. Prepare 5 Minute Caramelized Cashews according to directions. This can be done days in advance and kept in an airtight container/plastic bag.
3. Whisk together sauce ingredients in a medium bowl. Set aside.
4. Add breading ingredients to a separate freezer bag and mix to combine. Add chicken and toss until evenly coated. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate.
5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and carrots and saute for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
6. Taste and add additional salt, pepper, sriracha, if desired. Add more sugar if you would like it sweeter, more red wine vinegar for more "sour/tang" to taste.
7. Garnish individual servings with orange zest, cashews and green onions.

RECIPE NOTES

*3 teaspoons is quite a strong ginger kick, how we like it. Use less if you don't love ginger.

**If you aren't sure how much to use, start with less then add more to taste at the end of cooking.

Original recipe visit: Caramelized Cashew Chicken Stir Fry @ carlsbadcravings.com

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