Description
A vibrant and healthy stir-fry dish featuring tender chicken breast pieces cooked with crisp sugar snap peas, sweet yellow bell pepper, and toasted cashews, all tossed in a flavorful ginger-infused sauce. This quick and nutritious recipe offers a perfect balance of protein, veggies, and a hint of sweetness for a satisfying meal.
Ingredients
Sauce
- 1/4 cup low-sodium chicken broth
- 1/4 cup low-sodium tamari soy sauce or coconut aminos
- 1 tablespoon dry sherry
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 tablespoon arrowroot powder
Main Ingredients
- 3/4 cup raw cashews
- 2 tablespoons avocado oil or extra-virgin olive oil (divided)
- 1 pound boneless, skinless chicken breast (cut into 1-inch pieces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sugar snap peas (trimmed)
- 1 yellow bell pepper (seeded and chopped)
- 4 green onions (thinly sliced, white and green parts separated)
- 4 garlic cloves (minced)
- 1 1/2 tablespoons freshly grated peeled ginger
- Raw sesame seeds (for garnish)
Instructions
- Whisk the Sauce: In a small bowl, combine the chicken broth, tamari soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Stir until the mixture is smooth and set it aside.
- Toast the Cashews: Heat a small pan over medium-low heat and add the cashews. Toast them for about 4-5 minutes, stirring frequently, until they turn golden and smell fragrant. Set the toasted cashews aside.
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Season the chicken pieces with kosher salt and black pepper. Add the chicken to the skillet in an even layer, cooking for 4-5 minutes while stirring occasionally, until the pieces are lightly browned. Transfer the cooked chicken to a plate and set aside.
- Cook the Vegetables: Return the skillet to medium-high heat and pour in the remaining tablespoon of avocado oil. Add the sugar snap peas, yellow bell pepper, and the white parts of the green onions. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.
- Combine and Finish the Dish: Add the chicken back to the skillet along with the minced garlic and grated ginger. Stir and cook for 30 seconds, allowing the aromatics to release their flavor. Quickly pour in the prepared sauce, stirring it into the mixture as it thickens, about 1-2 minutes. Toss in the toasted cashews and the green parts of the onions. Stir everything together and remove from the heat. Sprinkle sesame seeds over the top and serve warm.
Notes
- Use low-sodium soy sauce or tamari to keep the dish heart-healthy and lower in salt.
- Arrowroot powder helps create a glossy, thick sauce without added calories or gluten.
- Toast cashews carefully to avoid burning; this enhances their flavor and crunch.
- Feel free to substitute chicken breast with tofu for a vegetarian version.
- Adjust the honey amount to control the sweetness according to your taste.
- Serve over steamed rice or quinoa for a complete meal.
