How to make it

  • Optional: Combine marinade ingredients and chicken in a large freezer bag. Marinate 30 minutes up to overnight (longer the better).
  • Prepare Caramelized Cashews.
  • Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped) until the nuts are evenly coated in the melted sugar/butter.
  • Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
  • 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 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.

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  • elgourmand2 5 years ago
    Nice. One heck of a shopping list but nice. Thanks for the post.
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