CARAMELIZED CASHEW CHICKEN STIR FRY by Meredith F - Musely
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CARAMELIZED CASHEW CHICKEN STIR FRY

posted in Food & Drink
02/18/2015
  • 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 cloves garlic, minced
    1 heaping cup snow peas, ends trimmed

    Marinade (optional for more tender/flavorful chicken)
    1/2 cup buttermilk
    2 tablespoons soy sauce
    Juice from 1 orange (approx. 2 tablespoons)

  • Sweet and Tangy Ginger Sauce
    1/3 cup apricot preserves
    2 tablespoons soy sauce (low sodium)
    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 recipe 5 Minute Caramelized Nuts using 1 cup roasted, salted cashews (click here)
    orange zest from 1-2 oranges
    green onions (optional)

  • ombine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
    Prepare 5 Minute Caramelized Cashews according to directions. This can be done days in advance and kept in an airtight container/plastic bag.
    Whisk together sauce ingredients in a medium bowl. Set aside.
    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 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.
    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.
    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.
    Garnish individual servings with orange zest, cashews and green onions.

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