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recipecommunityQuick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.
INGREDIENTS
Honey-Ginger Stir Fry Sauce
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter, melted (optional)
2 tablespoons hot chili sesame oil
2-4 tablespoons honey (depending on your taste)
2 tablespoons toasted sesame seeds
2 tablespoons ginger, grated
1-2 cloves garlic, minced or grated (depending on your taste)
1/2-3/4 cup raw cashews
For the Stir Fry
2 tablespoons sesame oil
1 pound boneless skinless chicken, cut into 1 inch cubes
4 baby bok choy, halved
2 red peppers, sliced
2 carrots, shredded
2 zucchini, chopped
1 cup fresh pineapple, diced
Toasted sesame rice, for serving
4 green onions, chopped
INSTRUCTIONS
In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.
INGREDIENTS
Honey-Ginger Stir Fry Sauce
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter, melted (optional)
2 tablespoons hot chili sesame oil
2-4 tablespoons honey (depending on your taste)
2 tablespoons toasted sesame seeds
2 tablespoons ginger, grated
1-2 cloves garlic, minced or grated (depending on your taste)
1/2-3/4 cup raw cashews
For the Stir Fry
2 tablespoons sesame oil
1 pound boneless skinless chicken, cut into 1 inch cubes
4 baby bok choy, halved
2 red peppers, sliced
2 carrots, shredded
2 zucchini, chopped
1 cup fresh pineapple, diced
Toasted sesame rice, for serving
4 green onions, chopped
INSTRUCTIONS
In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.
