Caramelized Cashew Ginger Chicken Stir Fry

Marinated chicken and caramelized cashews add so much flavor to this stir fry!

I feel like I've made a lot of stir frys over the years and continue to save stir fry recipes even if they aren't something crazy different. What was a little different about this particular stir fry is that the chicken gets marinated before lightly breaded. In addition to the marinade, you make really lovely, totally addictive caramelized cashews to go on top. I mean, these cashews are good on their own. They'd be a great snack. But they are even better on top of this stir fry.

What you need:

For the chicken:

• 1 lb. chicken breasts, cut into bite-size pieces 
• 1/2 cup buttermilk
• 2 Tbsp. soy sauce
• Juice from 1 lemon
• 1/2 cup cornstarch
• 1 tsp. salt
  
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. ground ginger
• 1/4 tsp. pepper
• 1 Tbsp. olive oil
  

For the caramelized nuts:

• 1 cup cashews
• 1/4 cup sugar
• 1 Tbsp. butter
• 1/4 tsp. cinnamon

For the sweet and tangy ginger sauce:

• 1/3 cup apricot preserves
• 2 Tbsp. soy sauce
• 1/4 cup red wine vinegar
• 3 Tbsp. brown sugar 
• 2 Tbsp. honey
• 1 to 3 tsp. Sriracha
• Juice of 1 lemon
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. cornstarch

For the stir fry:

• 1 Tbsp. olive oil
• 1/2 onion, diced
• 2 carrots, thinly sliced
• 1 red bell pepper, thinly sliced, then cut in half
• 2 to 3 tsp. freshly grated ginger
• 3 cloves minced garlic
• 1 cup snow peas
• Cooked rice for serving, if desired
  
• Chopped green onions for garnish

Directions:

1. For the chicken: combine buttermilk, soy sauce, and lemon juice in a zipper bag. Add chicken and marinate for 30 minutes or up to 4 hours. In a separate bag, combine cornstarch and seasonings.
   
2. For the caramelized nuts: while chicken is marinating, heat a nonstick skillet over medium heat. Add all ingredients and stir with a spatula for about 5 minutes. Then transfer to parchment paper and separate. Let cool.
3. For the sweet and tangy ginger sauce: add ingredients to a medium bowl and whisk well. Set aside.
4. After marinating the chicken, add chicken to cornstarch mixture and toss to coat.
5. Heat olive oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes until chicken is lightly browned. Remove to a plate.
6. For the stir fry: add olive oil and then add onions and carrots. Saute over medium heat for about 2 minutes.
7. Add red bell peppers, ginger, and garlic. Saute for about 30 minutes.
8. Whisk the sauce to recombine and then add to skillet with chicken and snow peas.
9. Simmer for about 2 minutes.
10. Serve stir fry topped with caramelized nuts and green onions over cooked rice, if desired.
    

Recipe from Carlsbad Cravings

I really want to try this Thai Chicken Stir Fry from Lemon and Cheese. It looks so yummy. I love stir frys and recipes that are similar like this Budget Egg Roll Rice Bowls recipe.

Caramelized Cashew Ginger Chicken Stir Fry

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the chicken:

• 1 lb. chicken breasts, cut into bite-size pieces
• 1/2 cup buttermilk
• 2 Tbsp. soy sauce
• Juice from 1 lemon
• 1/2 cup cornstarch
• 1 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. ground ginger
• 1/4 tsp. pepper
• 1 Tbsp. olive oil

For the caramelized nuts:

• 1 cup cashews
• 1/4 cup sugar
• 1 Tbsp. butter
• 1/4 tsp. cinnamon

For the sweet and tangy ginger sauce:

• 1/3 cup apricot preserves
• 2 Tbsp. soy sauce
• 1/4 cup red wine vinegar
• 3 Tbsp. brown sugar
• 2 Tbsp. honey
• 1 to 3 tsp. Sriracha
• Juice of 1 lemon
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. cornstarch

For the stir fry:

• 1 Tbsp. olive oil
• 1/2 onion, diced
• 2 carrots, thinly sliced
• 1 red bell pepper, thinly sliced, then cut in half
• 2 to 3 tsp. freshly grated ginger
• 3 cloves minced garlic
• 1 cup snow peas
• Cooked rice for serving, if desired
• Chopped green onions for garnish

Instructions

1. For the chicken: combine buttermilk, soy sauce, and lemon juice in a zipper bag. Add chicken and marinate for 30 minutes or up to 4 hours. In a separate bag, combine cornstarch and seasonings.
2. For the caramelized nuts: while chicken is marinating, heat a nonstick skillet over medium heat. Add all ingredients and stir with a spatula for about 5 minutes. Then transfer to parchment paper and separate. Let cool.
3. For the sweet and tangy ginger sauce: add ingredients to a medium bowl and whisk well. Set aside.
4. After marinating the chicken, add chicken to cornstarch mixture and toss to coat.
5. Heat olive oil over medium heat in a large nonstick skillet. Add chicken and saute for 8 minutes until chicken is lightly browned. Remove to a plate.
6. For the stir fry: add olive oil and then add onions and carrots. Saute over medium heat for about 2 minutes.
7. Add red bell peppers, ginger, and garlic. Saute for about 30 minutes.
8. Whisk the sauce to recombine and then add to skillet with chicken and snow peas.
9. Simmer for about 2 minutes.
10. Serve stir fry topped with caramelized nuts and green onions over cooked rice, if desired.

Notes:

Recipe from Carlsbad Cravings

Created using The Recipes Generator