Stir-fry is so much fun to make at home! You can literally combine whatever you want or have in your pantry (it’s a great and delicious solution for cleaning the produce out of your fridge!) to create a huge Asian-inspired feast. Cashew Chicken Stir-Fry likes to add onions, carrots, bell peppers, and snow peas to its sweet, tangy masterpiece-of-a-sauce! Of course, there’s chicken. But not just any ole chicken. It’s marinated and then crusted in spices to make sure each bite is as flavorful as it is juicy. Topped with some salty, roasted, caramelized cashews, a hint of orange zest, and a sprinkle of fresh green onions, Cashew Chicken Stir-Fry will be the best stir-fry combo you’ll ever try!
Ingredients
For the chicken:
- 1/2 cup buttermilk
- 2 tablespoons reduced-sodium soy sauce
- juice from 1 orange
- 1 pound chicken breasts, pounded thin and cut into 1-inch pieces
- 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
- For the sauce:
- 1/3 cup apricot preserves
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup red wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1-3 teaspoons sriracha sauce or Asian hot red chili sauce
- juice of 1 orange
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cornstarch
For the stir-fry:
- olive oil, to taste
- 1/2 onion, chopped
- 2 carrots, thinly sliced
- 1 red bell pepper, sliced into strips then halved
- 2-3 teaspoons ginger, freshly grated
- 3 cloves garlic, minced
- 1 heaping cup snow peas, ends trimmed
Optional garnishes:
- 1 cup cashews, salted, roasted, and caramelized
- orange zest from 1-2 oranges
- green onions, to taste, chopped
Directions
Step 1 –In a large resealable plastic freezer bag, combine the buttermilk, 2 tablespoons of the soy sauce, the juice from 1 orange, and the chicken and let it marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Step 2 –In a medium bowl, combine the apricot preserves, the remaining soy sauce, the red wine vinegar, the brown sugar, the honey, the sriracha, the remaining orange juice, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, and 1 teaspoon of the cornstarch.
Step 3 –In another large resealable plastic bag, add the remaining cornstarch, the remaining salt, the garlic powder, the onion powder, the ginger powder, and the remaining pepper; seal and shake to combine.
Step 4 –Add the chicken to the bag, seal, and shake to coat.
Step 5 –In a large, nonstick skillet, heat the oil.
Step 6 –Add the chicken to the oil and sauté until it is lightly browned, about 8 minutes. The chicken does not need to be cooked through yet.
Step 7 –Transfer the chicken to a plate.
Step 8 –In the same skillet over medium heat, add the oil, the onions, and the carrots and sauté for 2 minutes.
Step 9 –Add the bell peppers, the freshly grated ginger, and the minced garlic cloves to the veggie mixture and sauté for 30 seconds.
Step 10 –Stir the sauce, the chicken, and the peas into the veggie mixture and simmer, stirring to combine, until the sauce has thickened, the veggies are crisp tender, and the chicken has reached the internal temperature of 165 degrees F, about 1-2 minutes.
Step 11 –Taste the stir-fry for seasoning.
Step 12 –Serve with the cashews, the orange zest, and the green onions.
