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Skinny Honey Coconut Cashew Chicken
Skinny Honey Coconut Cashew Chicken Stir Fry - in your mouth in 35 minutes with most incredible coconut infused sweet and slightly tangy sauce!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
📝 Preparation Steps
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.
onion, chopped1/2green onions (optional)red bell pepper (sliced into strips then havled)1cup cornstarch1/2cornstarch2 teaspoons
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.
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