Cashew Chicken Stir Fry


    • 1/4 cup soy sauce
    • 2 tbsp honey
    • 1 tbsp cornstarch
    • 5 garlic cloves, crushed
    • 1/4 tsp ground ginger
    • salt and pepper to taste
Stir Fry:
  • 3/4 cup cashews, raw
  • 2 tbsp sesame oil, divided
  • 1 1/2 lbs chicken breast
  • 1 bell pepper, cut into strips
  • 12 oz snow peas


  1. In a small bowl, whisk together Sauce ingredients and set aside.
  2. In a wok, toast cashews on low-medium heat until golden brown, stirring frequently. Transfer to a small bowl and set aside.
  3. Return wok to medium – high heat and add 1 tbsp sesame oil. Add chicken and cook until brown, for about 5 – 7 minutes, stirring frequently. Move chicken to the side of the wok and add remaining sesame oil, bell peppers and snow peas to the center of the wok. Cook vegetables for 5 minutes, stirring frequently. Stir chicken and cashews into vegetables, pour the sauce over and cook until vegetables are tender and sauce has thickened, for 3 -5 minutes, stirring frequently.



One comment

  1. peeledwellness · March 26, 2015

    mmm I like the addition of cashew here- I’ve never thought to put them in stir fry!
    xoxo K

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