honey sriracha cashew chicken stir-fry
Creating This Healthy Cashew Chicken Stir-Fry
When thinking of the best way to make this cashew chicken stir-fry, I knew I wanted to incorporate honey into the recipe comehow to balance out the spicy Sriracha. Something amazing happens when heat and sweet meet. It is like magic for your mouth. I love the flavor of the honey in this stir-fry. I am sure it would be good with regular old white sugar, but the aroma and the flavor of the honey in this is so good, I don’t know why you would risk missing out on it.
I tested it the first time with only three tablespoons of honey, but upping it to a quarter cup really made this a slam-dunk, perfect balance of hot and sweet, need to have it again and again, weeknight favorite material here folks kind of good.
I thought one tablespoon of Sriracha would be way too much, but the honey really mellows it, and I actually found myself wanting to put more on top. Really, it isn’t four alarm spicy. It’s more of a two or three alarm. My girls, who are pretty into spicy stuff as far as kids go, thought it was spicy, but they gobbled it up anyway. Then they each chugged a pint of milk. I think this is a win, win. If you’re afraid of the heat, that’s totally cool, just add a teaspoon to the sauce and then add more on top at the table.
I was reaching for a dozen eggs at the grocery store, and there was a weird little acrylic shelf on the outside of the cooler with a dozen or so bottles of Sriracha for sale. How freakin’ random is that? I honestly don’t get it. It was like the impulse shelf for random egg and Sriracha combos. Is this a thing? But seeing those bright red, shiny bottles of Sriacha tickled my fancy anyway. Call me impressionable. The bottle just went into my cart.
Actually, when I saw it I was also reminded that my brother polished off all the Sriracha when he was here for Thanksgiving. I served this sweet potato peanut soup, and being the teenage boy that he is, he thought it was cool to pour a cup of Sriracha on top. Apparently this is a thing too? Boys.
And finally, the chicken and cashews (arguably the stars of this stir-fry recipe). I have been wanting to do some sort of chicken and cashew thing here #ontheblog forever. I have been pushing it off for some sort of inspiration of how to make it into a recipe. So when I saw that shiny new bottle of Sriacha right there between me and the eggs, I was all, “That’s Random. Wait. Sriacha, I need that! Boys are weird. Sriracha, the chicken and cashew thing! That’s what it needs!”
Yes, sad but true this is how my little pea brain functions. And here you have it. Sweet, hot, chicken, cashews, 20 minutes. Yumtastic. Glad to meet you. Now get in my belly.
Do you get sucked into impulse buys from endcaps and store displays?
Do you like hot and sweet together?
Parents, do your kids eat spicy food?
More Healthy Stir-Fry Recipes:Print
Gluten-free and healthy chicken stir-fry recipe. It is my new favorite weeknight diner because it’s ready in 20 minutes and I love the sweet heat from the Sriracha sauce.
- ¼ cup honey
- 2 tablespoons dry sherry or Shao Shing cooking wine
- 1 tablespoon white vinegar
- 1 tablespoon sriracha, or to taste
- 1 ¼ teaspoon salt
- 1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger root
- 6 cups chopped green cabbage
- ¼ cup reduced-sodium chicken broth
- 2 teaspoons corn starch
- 3 scallions, sliced or 3 tablespoons chopped cilantro leaves
- ½ cup chopped cashews, preferably roasted unsalted
- Stir honey, sherry, vinegar, sriracha and salt in a small bowl.
- Heat 1tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking. Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook, undisturbed until browned on the bottom, 2 to 4 minutes. Turn over and continue cooking stirring once or twice, until no longer pink on the outside, 2 to 3 minutes longer. Remove the chicken from the skillet or wok with a spatula and set aside on a plate. NOTE: The chicken will continue cooking in a later step.
- Add the remaining 2 teaspoons oil to the skillet or wok and return to high heat. Add garlic and ginger, and stir fry until fragrant but not browned about 30 seconds. Add cabbage, and stir to coat with the garlic and ginger. Stir in the sauce. Cover cook until the cabbage is wilted, 2 to 3 minutes.
- Stir broth and cornstarch together in a small dish and stir into the chicken, cabbage mixture. Bring to a simmer, stirring constantly. Add the chicken and any accumulated juice from the plate and bring to a simmer, stirring often. Cook until the chicken is cooked through and the cabbage is tender, 2 to 3 minutes.
- Remove from the heat and stir in scallions or cilantro and cashews.
63 mg Cholesterol, 11 g Added Sugar
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 16 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 26 g