In a pinch the "roasted, unsalted" will work too. Cashews Make sure they are "raw" cashews, otherwise the salted cashews will make this dish too salty.Truthfully you don't really taste the garlic, it just makes the sauce a bit less flat and more pungent. Garlic Cloves I use three garlic cloves in this recipe because it provides a great depth of flavor, but you can pull it back to 1-2 if you aren't a big garlic.Honey Will sweeten the dish, while also giving it a nice syrupy texture too!.If you don't have rice wine vinegar, regular white vinegar will work too.
Rice Wine Vinegar This will add a little zing to the dish which will balance out the sweetness of the hoisin and honey.Soy Sauce I use low-sodium soy sauce (Trader Joe's has a great one) because it makes this dish less salty.It's the secret weapon here for picky eaters! It has this wonderful sweet, yet savory flavor that just makers this dish so delicious! Hoisin Sauce Don't skip the hoisin sauce.As soon as they are bright green and tender they are done. Just cook them a bit quicker than the bell peppers. But if you don't have peppers on hand, you can substitute them for broccoli florets. Bell Peppers I like to use a combination of red and green bell peppers.Vegetable Oil Any non-flavored cooking oil works for this, you can also use coconut oil too.
Honey cashew chicken stir fry how to#
This article from The Woks Life is helpful for understanding more on how to use cornstarch in Chinese cooking. It works much better than flour to create that velvety smooth chicken that is both crispy on the outside, and moist and tender on the inside. Cornstarch Cornstarch is really the secret to a lot of great Chinese dishes.If you have left over chicken tenders, you can put them to good use in my Creamy Tuscan Chicken with Gnocchi recipe.
Honey cashew chicken stir fry full#
The meat is more tender, and quicker to cut into bit-sized pieces that full boneless, skinless chicken breasts.
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