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Skinny Honey Coconut Cashew Chicken
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Skinny Honey Coconut Cashew Chicken

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 -6 servings
Course: Dinner
Cuisine: Asian, Chinese

Ingredients

Stir Fry
  • 1 pound chicken breast cut into 1/2-1 inch pieces
  • 1/2 onion chopped
  • 1 red bell pepper sliced into strips then havled
  • 1 teaspoon ginger freshly grated
  • 3 garlic cloves, minced
  • 1 heaping cup snow pea ends trimmed
Light Breading
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
Honey Coconut Sauce
  • 1/2 cup honey
  • 1/2 cup coconut milk I like Chakoah, quality
  • 2 tablespoons soy sauce reduced sodium
  • 2-3 tablespoons sweet chili sauce 3 for more heat, Asian style
  • 3 tablespoons cider vinegar
  • 1-2 teaspoons sriracha (optional)*
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cornstarch
Garnish
  • 1 cup cashew roasted, salted
  • 1/4 cup sweetened coconut flakes
  • green onions (optional)

Instructions

    Cup of Yum
  1. Whisk together all of the Honey Coconut sauce ingredients together in a medium bowl. Remove 1/4 cup Sauce and add it to a large freezer bag along with chicken. Let marinate while you prep vegetables OR up to 8 hours in the refrigerator. Refrigerate remaining Honey Sauce separately.
  2. Meanwhile, add 1/4 cup coconut flakes and 1 cup cashews to a large skillet and dry roast over medium heat, stirring often, for approximately 5 minutes, or until coconut is golden. Set aside.
  3. Whisk together Light Breading ingredients together in a large freezer bag. Remove chicken from marinade, pat off excess with paper towels and add to bag with Light Breading. Shake until evenly coated.
  4. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and sauté for 5 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate. Wipe out skillet.
  5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and sauté for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
  6. Taste and add additional vinegar for more tang or sriracha for spicier (if too sweet) if desired.
  7. Garnish individual servings with toasted coconut flakes and cashews.

Notes

  • *If you aren't sure how much Sriracha to use, start with less then add more to taste at the end of cooking.