CARAMELIZED CASHEW CHICKEN STIR FRY

Caramelized Cashew Chicken Stir Fry image

Provided by @MakeItYours

Number Of Ingredients 33

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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)

Steps:

Optional: Combine 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 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.