Ingredients

The following ingredients have 5 Servings
  • 1 pound chicken breasts (cut into 1/2-1 inch pieces)
  • 1/2 onion, chopped
  • 1 red bell pepper (sliced into strips then havled)
  • 1 teaspoon freshly grated ginger
  • 3 garlic cloves, minced
  • 1 heaping cup Snow peas, ends trimmed
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/2 cup honey
  • 1/2 cup quality coconut milk ((I like Chakoah))
  • 2 tablespoons reduced sodium soy sauce
  • 2-3 tablespoons Asian sweet chili sauce ((3 for more heat))
  • 3 tablespoons cider vinegar
  • 1-2 teaspoons sriracha ((optional)*)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 cup roasted salted cashews
  • 1/4 cup sweetened coconut flakes
  • green onions ((optional))

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Taste and add additional vinegar for more tang or sriracha for spicier (if too sweet) if desired.
  • Garnish individual servings with toasted coconut flakes and cashews.