Thai-Cashew-Chicken-and-Zucchini-Stir-Fry-Recipe

Anytime you change your eating habits, your lifestyle really, you are going to be forced to get creative, think outside of the box, and try new things.  This has been my favorite part of this journey, and my Thai Cashew Chicken and Zucchini Stir Fry over cauliflower rice is the perfect example of that. 

The finished Thai Cashew Chicken and Zucchini Stir Fry over Cauliflower Rice on a black plate with chop sticks to the side and the title above it.

I used vegetables and herbs I wouldn't normally put together, I have NEVER used cashews in cooking (nuts have never really been my thing), and let's talk about using cauliflower for rice!?!  OH!  Did I mention that this Thai Cashew Chicken and Zucchini Stir Fry was ready was ready to eat in 16 MINUTES!?! Yeah, I broke all the rules for this dish, but in the best ways.  I know you're going to love it, and I can't wait to share this one with you so....

Let's Get Started!

Thai Cashew Chicken and Zucchini Stir Fry:
*Prep Time: 10 min *Cook Time: 16 min *Difficulty: Easy *Servings 4

Ingredients:

The ingredients needed to make the Thai Cashew Chicken with Zucchini Stir Fry over Cauliflower Rice.

  • 2-3 Tbsp Extra Virgin Olive Oil
  • 1 lb Boneless Skinless Chicken Breasts, cut into bite-sized cubes
  • 3 Scallions, sliced
  • 1 pinch of Red Chili Flakes
  • 3-4 Cloves of Garlic, minced
  • 2 Medium Zucchini, quartered and sliced
  • 2 Tbsp Fish Sauce (can substitute soy sauce)
  • 1/2 Lime, juiced
  • 2 tsp Maple Syrup
  • 2 tsp Cornstarch
  • 1/2c Cashews, halved
  • 1/4 c Fresh Basil, cut into ribbons
To begin you will need to place a wok or deep skillet over HIGH heat and allow the pan to get smoking HOT.

Remember, stir fry is a quick cooking meal, so temperature is everything.  Also, I ALWAYS recommend having all of your items prepped, measured, and chopped BEFORE you start.  It just makes everything easier, and ensures nothing will burn.  


Cubed chicken in a deep skillet.

Once the pan is HOT add the cubed chicken.

Salt being added to the chicken in the skillet.

Season the chicken with salt and pepper.

The fully cooked cubed chicken in the skillet.

Then let cook 4-5 minutes until fully cooked and golden brown.
Once the chicken is cooked remove it from the pan.

The zucchini, scallions, and garlic in the skillet.

If the pan is dry, add a little more oil, as well as the zucchini, scallions, and garlic.
cook 2-3 minutes until the zucchini is tender.

The sauce for the Thai Cashew Chicken with Zucchini Stir Fry in a measuring cup.

In a measuring cup combine the fish (or soy) sauce, maple syrup, lime juice, cornstarch, and chili flakes.  Whisk it all together with a fork until it is smooth.

The fully cooked chicken returned to the skillet with the cooked vegetables.

Once the zucchini is tender return the chicken to the pan and remove from the heat.

The sauce being added to the stir fry.

Pour in the sauce and IMMEDIATELY start tossing everything around in it.
It will begin to thicken almost instantly.  If you feel like it is too thick just add a little water.  I ended up adding a 1/4 cup to mine.

Cashews being added to the stir fry.

Now stir in the cashews and

Basil being added to the stir fry.

Basil.

The finished Thai Cashew Chicken with Zucchini Stir Fry over Cauliflower Rice, on a black plate, with chopsticks to the side.

There you have it!  A GORGEOUS meal, ready in UNDER 20 minutes, that is packed full of flavor, and super healthy for you.  You can serve this Thai Cashew Chicken and Zucchini Stir Fry over rice or noodles, but to make it even more guilt-free I served it over cauliflower rice.  You can pick it up in just about any freezer section of your local grocery store and simply microwave it.  Trust me when I say that you will not be able to tell the difference!

So see, you never have to sacrifice flavor and creativity for healthy eating.  There is so much more than just salads out there, so get in your kitchen and whip up this Thai Cashew Chicken and Zucchini Stir Fry over Cauliflower Rice TONIGHT!  You won't regret it!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Thai Cashew Chicken and Zucchini Stir Fry:
*Prep Time: 10 min *Cook Time: 16 min *Difficulty: Easy *Servings 4

PRINTABLE RECIPE

Ingredients:
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 1 lb Boneless Skinless Chicken Breasts, cut into bite-sized cubes
  • 3 Scallions, sliced
  • 1 pinch of Red Chili Flakes
  • 3-4 Cloves of Garlic, minced
  • 2 Medium Zucchini, quartered and sliced
  • 2 Tbsp Fish Sauce (can substitute soy sauce)
  • 1/2 Lime, juiced
  • 2 tsp Maple Syrup
  • 2 tsp Cornstarch
  • 1/2c Cashews, halved
  • 1/4 c Fresh Basil, cut into ribbons
Directions:
  1. Place a wok or deep skillet over HIGH heat and add the oil.  
  2. When the pan is smoking hot add the chicken.  
  3. Season with salt and pepper, and cook for 4-5 minutes until fully cooked and golden brown. 
  4. Once the chicken is fully cooked, remove it from the pan. 
  5. To the pan add the zucchini, scallions, and garlic.  Cook 2-3 minutes until the zucchini is tender. *
  6. In a measuring cup combine the fish (or soy) sauce, lime juice, maple syrup, cornstarch, and chili flake.  Whisk together until smooth.  
  7. When the zucchini is tender, remove from heat, return the chicken to the pan, and stir in the sauce.**
  8. Add the cashews and basil to the pan. 
  9. Toss everything together. 
  10. Serve and Enjoy!***
* TIP:  When making any stir fry have all the ingredients chopped, prepped, and measured BEFORE you begin cooking.
**If you feel as though the sauce is too thick and clumpy add a 1/4 water to the pan to thin it out. 
*** Serve over any rice, noodles, or cauliflower rice


1 comment

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