Name: Cashew Chicken Red Cabbage Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 2 T. peanut butter, room temperature; 1/3 c. tamari or coconut aminos; 2 T. sugar; 2 T. rice wine vinegar; 1 T. toasted sesame oil; 1 ½ t. chilli-garlic sauce; 2 T. olive oil, divided; 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces; 1 T. fresh ginger, finely minced; 2 c. red cabbage, sliced thin; 1 c. broccoli florets, roughly chopped; 1 medium orange bell pepper, sliced thin; 1/3 c. roasted cashews, roughly chopped; 1 12-oz. bag cauliflower rice, steamed

Stir fry chicken is one of those classics that work for almost any occasion. Great when it cold, no problem when it is warm. But sometimes you want to have something beyond the usual baby corn and broccoli in it.

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That’s where this Cashew Chicken Red Cabbage Stir Fry is the answer. Packed with goodness, plenty of colour and flavour plus the filling of chicken, it is a great recipe for a big lunch or evening meal.

What’s the difference between a skillet and a wok?

I’ll admit I like using the right pan for a recipe where possible. I know it doesn’t hurt to use a frying pan instead of a skillet or a wok when the recipe uses a saute pan. But what’s the difference between a skillet and a wok?

A wok is a pan with a round bottom and higher sides. This makes them ideal if you want to do the whole ‘throw the food around to mix it’ thing like hubby does. Skillets are similar to saute pans and to frying pans. They tend to have a wider bottom and straighter sides.

Can you make your own chilli garlic sauce?

The other question around this recipe was the chilli garlic sauce. There are a few options available in the stores but what about making your own?

You only really need four ingredients to make this – chilli peppers, garlic cloves, sugar and white vinegar. A ratio of 4 ounces chilli to 4 garlic cloves is about right with a tablespoon of sugar and two of vinegar. Pop it all in the food processor then blitz. After this simmer in the saucepan for about 10 minutes then season.

More recipe inspiration

For another simple skillet recipe with chicken, try this Skillet Chicken and Rice with Warm Peach Sauce recipe. Or if you have some cabbage around and want to keep the Asian theme, try this Cabbage Salad with Warm Spicy Peanut Dressing.

What you need to make Cashew Chicken Stir Fry

Sauce Ingredients:

2 T. peanut butter, room temperature
1/3 c. tamari or coconut aminos
2 T. sugar
2 T. rice wine vinegar
1 T. toasted sesame oil
1 ½ t. chilli-garlic sauce

Stir Fry Ingredients:

2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 T. fresh ginger, finely minced
2 c. red cabbage, sliced thin
1 c. broccoli florets, roughly chopped
1 medium orange bell pepper, sliced thin
1/3 c. roasted cashews, roughly chopped
1 12-oz. bag cauliflower rice, steamed

Kitchen equipment

Large skillet (or wok)
Glass bowl (2)

How to make the recipe

STEP 1: Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.

STEP 2: Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some colour and is nearly cooked through, approximately 4-5 minutes.

STEP 3: Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.

STEP 4: Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp-tender and develop some colour, approximately 2-3 minutes.

STEP 5: Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.

STEP 6: Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice.

Storing the recipe

Freezing the recipe: It isn’t always the best idea to freeze the cooked vegetables as they will go a bit soggy. But you can freeze both the chicken and the sauce but do it separately.

For the chicken, let it cool then add to an airtight container or a freezer bag and clear any air. Freeze for up to three months and defrost before use. For the sauce, prepare it then add to a freezer bag or airtight container and freeze for up to three months.

Recipe tips

Avoid adding extra salt while preparing this dish because the sauce tends to be a bit salty (unless you use low sodium ingredients). For best results, taste and adjust seasonings, as needed, right before serving.

If you want to make a low carb version, go for sugar-free peanut butter, a sugar replacement and choose a sugar-free chilli garlic sauce.

Yield: 6 portions