Cashew Chicken Stir Fry Recipe

INGREDIENTS:

• 2 cups diced or shredded cooked chicken
• ¼ cup low-sodium tamari or soy sauce
• 2 tablespoons water or chicken broth
• 2 garlic cloves, finely minced
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 2 teaspoons sriracha hot sauce
• 2 heaping cups sugar snap peas, cut into pieces
• ½ cup whole unsalted cashews
• 4 cups packed baby spinach and/or kale

INSTRUCTIONS:

1. Poach a large chicken breast for this recipe if you do not have cooked chicken on hand. Dice or shred it and set aside.
2. Combine tamari, garlic, rice vinegar, honey, and sriracha in a pan on low heat. Whisk until honey is incorporated.
3. Dice sugar snap peas and add them, as well as the chicken and cashews, to the pan. Cook on medium heat for 3-5 minutes, stirring until the chicken begins to absorb the sauce and sauce cooks down a bit.
4. Roughly chop spinach and kale and add them to the pan. Stir everything together for 1-2 minutes until the greens are just wilted and hot.
5. Adjust seasonings and serve over a bed of rice.

Notes:
Reduce tamari or soy sauce to 2 tablespoons if you aren't using a low sodium version, otherwise it will be too salty.


Source: Uproot from Oregon

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