Prep Time:
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This Cashew Chicken Stir Fry is a delicious, healthy dinner that makes the ultimate 30-minute meal. Made completely in the Instant Pot, It’s also perfect for meal prep!
Ingredients
- 1 1/2 lb Boneless, Skinless Chicken Tenders, cut into bite-sized pieces
- 3 Tablespoons Arrowroot or Cornstarch
- ½ Cup Coconut Aminos or Tamari
- 2 Tablespoons Sweet Chili Sauce
- 3 Tablespoons Ketchup (Get one without High Fructose Corn Syrup)
- 1 Teaspoon Maple Syrup or Honey
- 1 Clove of Garlic, Minced
- 1 Teaspoon Ginger, Minced
- ½ Cup Chopped Cashews
- Salt and Pepper
- Green Onion for Garnish
- Avocado Oil or Olive Oil
- Suggested Sides: Brown Rice / Cauliflower Rice or Quinoa, Steamed or Roasted Broccoli
Instructions
- Chop chicken into bite-size pieces and transfer to a large ziploc bag. Add arrowroot, and a bit of salt and pepper to taste. Zip bag and toss until combined.
- Place the Instant Pot on the “saute” setting and heat 1 Tablespoon of oil. Put the “breaded” chicken in the Instant Pot and brown for ~2-3 minutes per side.
- While the chicken is browning whisk together the ingredients for the sauce.
- Press “cancel” and pour the sauce over the chicken, and stir to make sure it’s coated.
- Seal the instant pot and cook on high pressure for 10 minutes, or until chicken is cooked through.
- While the chicken is cooking, place a skillet over medium heat, and add the cashews. Gently toss until golden brown (~3-5 minutes) then remove from heat. This is also the perfect time to prep your sides – I like reheating frozen brown rice and steaming broccoli while the chicken cooks.
- Allow the Instant Pot pressure to release. Serve with suggested sides and top with toasted cashews and green onion.