An oldie but a goodie– try Szechwan Chicken if you’re cold and need warming up. It’s a great winter dish. You can make this as hot as you can handle, adding peppers or taking out the pepper flakes. Our Autumn honey will cool it down a bit. It’s all about what works for you. We also encourage you to change things up as you prefer by adding whatever veggies you would like. Give pea pods, or peas, julienne carrots, broccoli florets, a handful of shiitake mushrooms or bok choy a try, it’s all about you and the Szechwan Chicken.
If you decide to try this project, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Szechwan Chicken and Cashews
- 2 whole chicken breasts boned, skinned and cut into cubes
- 1/2 c unsalted cashews
- 1 tbsp. minced fresh ginger
- 3 green onions sliced
- 1 c shiitake mushrooms sliced
- 1/4 c yellow peppers julienned
- 1/4 c red peppers julienned
- 1/4 c green peppers julienned
- 1 c broccoli florets
- 1 c onions julienned
- 1/2 tsp. crushed red pepper flakes
- 1/4 c olive oil
- 1 tsp. apple cider vinegar
- 2 tsp. Waxing Kara Honey
- 1 tbsp. arrowroot
- 1 tbsp. mirin rice wine
- 3 tbsp. low sodium organic soy sauce
- 1 c cooked brown rice
Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 minutes
Combine 2 tablespoons soy sauce, arrow root powder, honey and vinegar and set aside.
Heat oil in wok or skillet. Add pepper flakes to taste and cook.
Add chicken and stir fry for 2 minutes. Remove chicken.
Add all veggies and stir fry for about 2 minutes.
Add green onions, ginger and stir fry for 1 minute.
Return chicken to wok and cook 2 minutes. Stir constantly. Add sauce mixture.
Serve over cooked brown rice.