Description
Cashew Chicken Stir-fry is quick, easy and so good! Chicken and cabbage are glazed with a sweet, savory and spicy honey and coconut aminos Asian inspired sauce, with scallions, ginger, cashews and a whole lotta basil. It’s versatile and freezer friendly making it perfect for big batch cooking! For those nights when you need a no fuss homemade takeout pick me up!
Ingredients
3 Tbsp. coconut aminos
2 Tbsp. honey
2 Tbsp. water
1 Tbsp. mirin
1 Tbsp. brown rice vinegar
1 tsp. chili paste (sambal oelek)
1/2 tsp. fish sauce
1 Tbsp. canola oil
2 large boneless, skinless chicken breasts, cut into 1/2 inch slices
1 bunch scallions, sliced in 1/2 inch pieces on bias
1–2 fresno or serrano peppers, thinly sliced (option to remove pith and seeds)
1 c. raw cashews
3 cloves garlic, minced
1 Tbsp. grated ginger
1 large head napa cabbage, sliced into 1 inch slices
1 c. fresh basil, roughly torn
Cooked white or brown rice, for serving
Lime wedges, for serving
Instructions
In a small bowl whisk together the coconut aminos, honey, water, mirin, brown rice vinegar, sambal oelek and fish sauce. Set aside.
In a wok or large skillet, heat the canola oil over medium high heat. Add the chicken and cook for about 7 minutes or until chicken is mostly cooked through but a little pink remains. Add the scallions, fresno peppers, cashews and saute for 3 minutes. Add in the ginger and garlic and cook for another minute. Add in the napa cabbage and saute for about 5 minutes until cabbage is cooked down and lightly browned. Add the sauce and cook until the sauce is slightly reduced and the chicken is cooked through and evenly coated with the sauce, about 5 minutes.
Remove from the heat and stir in the torn basil. Serve the chicken and cabbage over rice with lime wedges. Enjoy!
Keywords: stir-fry, basil cashew chicken, napa cabbage, cabbage stir-fry, mealprep, freezer-friendly, basil, cashew, chicken stir-fry, make ahead meal