HONEY COCONUT CASHEW CHICKEN STIR FRY

* Can prep veggies ahead of time, cut up chicken and marinate for up to 8 hours
* made 02/29/16 everyone loved it!

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

Author: Jen@CarlsbadCravings.com

Serves: 4-6 servings

INGREDIENTS

• Stir Fry
• 1 pound chicken breasts, cut into ½ - 1-inch pieces (about 2 breasts)
• 1/2 onion, chopped
• 1 red bell pepper, sliced into strips then havled
• 1 teaspoon freshly grated ginger
• 3 cloves garlic, minced
• 1 heaping cup snow peas, ends trimmed
• 
  Light Breading
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 
  Honey Coconut Sauce
• 1/2 cup honey
• 1/2 cup quality coconut milk (I like Chakoah)
• 2 tablespoons low sodium soy sauce
• 2-3 tablespoons Asian Sweet Chili Sauce (3 for more heat)
• 3 tablespoons cider vinegar
• 1-2 teaspoons sriracha (optional)* (I put in 1 tsp)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 
  Garnish
• 1 cup roasted, salted cashews
• ¼ cup sweetened coconut flakes
• green onions 

INSTRUCTIONS

1. Whisk together all of the Honey Coconut sauce ingredients together in a medium bowl. Remove 1/4 cup Sauce and add it to a large freezer bag along with chicken. Let marinate while you prep vegetables OR up to 8 hours in the refrigerator. Refrigerate remaining Honey Sauce separately.
2. Meanwhile, add 1/4 cup coconut flakes and 1 cup cashews to a large skillet and dry roast over medium heat, stirring often, for approximately 5 minutes, or until coconut is golden. Set aside.
3. Whisk together Light Breading ingredients together in a large freezer bag. Remove chicken from marinade, pat off excess with paper towels and add to bag with Light Breading. Shake until evenly coated.
4. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and sauté for 5 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate. Wipe out skillet.
5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and sauté 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 vinegar for more tang or sriracha for spicier (if too sweet) if desired.
7. Garnish individual servings with toasted coconut flakes and cashews.

NOTES

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