My Simple Cashew Ginger
Chicken Stir Fry
Classic and Simple. My favorite words when I make new recipes to share. We all need more healthy meals in our lives that nurish us but also don’t take 2 hours to prepare.
I often make different variations of this – change up the sauce a bit, add different veggies or omit the ginger. Make it your own – that’s what its all about.
Stock your pantry
It’s that simple. A stocked pantry makes meal prep all the better. Easier. Quicker. Grab and Go – love that.
I always have in my…
Dry Storage
- Sesame Oil
- Coconut Aminos
- Liquid Aminos
- Honey
- Sesame Seeds (extra but fun to garnish)
Fresh
- Ginger
- Garlic
- Scallions
..and then for the fresh veggies – having carrots, snap peas, broccolini and bok choy are always good to have. They are versitile in lots of other recipes.
My favorite kitchen tools I used in this recipe
Ingredients you will need.
- Chicken Breast
- Broccolini
- Baby Bok Choy
- Carrots
- Sugar Snap Peas
- Ginger
- Coconut Aminos
- Scallions
- Garlic
- Cashews
- Sesame Seeds
- Liquid Aminos
- Honey
- Sesame Oil
Check out other similar recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
My Simple Cashew Ginger Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
The easiest homemade stir fry recipe where you know all the ingredients that are in it.
Ingredients
- 1/2 cup raw cashews
- 1 tablespoon sesame oil (more if needed)
- 2–3 boneless chicken breast, thinly sliced (see notes)
- 1 medium shallot, thinly sliced
- 3 garlic cloves, minced
- 2 carrots, thinly sliced, shredded or store bought crinkle cut
- 2 bunches baby bok choy, washed and roughly chopped
- 1 bunch broccolini, roughly cut into bite sized pieces
- 1 heaping cup sugar snap peas, cut in half or left whole with ends trimmed
- 1 cup chicken bone broth
- 2–4 scallions, thinly sliced
Kat’s Simple Stir Fry Sauce
- 1 inch fresh ginger piece, minced
- 1/2 cup liquid aminos
- 1 tablespoon sesame seeds
- 1/2 cup honey
- 1/3 cup coconut aminos
- 1 teaspoons or more sriracha or hot sauce you like
Mix all ingredients together in a small bowl.
Instructions
- Heat a wok or large cast iron (enamel) skillet up over medium high heat. When the pan is toasty hot, add in the cashews. Roast for 1-2 minutes, swirl around to flip them over and to prevent them from burning. Once they are all slightly toasted – remove them from the pan and set them aside.
- Return the pan back to the heat. Add in the sesame oil and swirl to coat the pan.
- Add in the sliced chicken – use tongs to spread the pieces out to form an even layer. Let it cook without turning over or tossing around the pan for about 4 minutes. Toss the chicken pieces to flip them over and cook them through. When the chicken is fully cooked – remove all of it from the pan to a seperate bowl or plate and set aside.
- Return the pan back to the heat and turn down to medium. If you think the pan could use some oil, add in 1-2 teaspoons sesame oil. Add in the shallots, garlic, carrots, bok choy, broccolini and snap peas. Toss to combine everything. Let cook in pan for 1 minutes. Add in the chicken bone broth and mix everything together so nothing is sticking to the bottom of the pan or burning. Let cook for 30 seconds to 1 minute, before mixing again. Repeat for 2 more times or until most of the bone broth is evaporated. Add the chicken and cashews back to the pan.
- Turn the heat off. Pour in the prepared sauce. Toss everything together with tongs. Garish with scallions and serve.
Notes
Pro Tip – Place your chicken breasts in your freezer for 30 minutes. When the chicken is just starting to freeze, it makes it very easy to slice it very thin. I like chicken stir fry when the chicken is basically shredded – very similar to take out places. Highly reccomend this method.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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