We love a good chicken stir fry. And in my books, this may be one of best. Crunchy with cashews and water chestnuts, savory with broccoli, bell peppers, and onions and seasoned with a hot and sweet sauce, you’ll find it hard to put those chopsticks down.
I’ve had this recipe bookmarked for awhile and when I saw it over at Mary’s blog, Barefeet in the Kitchen, I knew I had to make it soon. It originally comes from Cooking Light. I switched it up a little and added water chestnuts. The original recipe calls for shelled edamame and Mary added snow peas. However you mix up the ingredients, this recipe is a keeper.
This makes a large batch and I found myself wrestling the ingredients around in my wok to make sure everything cooked just right. Other than that, it’s an easy fix with incredible flavors. You’ve got to give it a try.
- 3 pieces boneless skinless chicken thighs cut into 1/2" , about 1 lb
- 3 tablespoons arrowroot or cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon light olive oil
- 1 tablespoon sesame oil
- 1 cups medium head of broccoli cut into small florets, about 3 worth
- 1 large yellow onion chopped
- 1 can water chestnuts drained
- 1 red or orange bell pepper chopped
- 2 cloves garlic minced
- 1/2 cup dry roasted unsalted cashews
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha hot sauce
Mix the cornstarch, salt and pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside.
Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar and Sriracha. Set aside.
Warm the oils in a large skillet over medium high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned.
Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.
Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet.
Served with rice.
Sriracha Honey Cashew Chicken Stir Fry…It’s What’s for Dinner.