These are what my summer meals look like.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Piles of veggies and rice, plus a little chicken for the boys because God forbid they might have to eat a meatless meal.

I mean, yikes!

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Actually, from what I hear they all miss me back at home. I am not one to talk myself up, but I told them getting dinner on the table every single night was not going to be easy.

One night I got a text from my older brother saying “We’re having potato skins for dinner… that’s it… and we have not eaten yet (it was 10:01pm their time)…I miss you”.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Apparently it’s been a lot of beef, tacos, steak and chicken on the grill. My dad is ready for all the fruit salsa and summer sauces to enter back into his life.

Kind of makes me feel good though! It’s why I love to cook. It makes my family happy and I love that feeling I get of knowing that I made a good meal for dinner. Although, I do love potato skins, those sound like good food to me!

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

So…I am definitely ready to get home. I did not actually think it would ever be possible that I would be, but I have to say I miss my daily grind and I miss cooking and photographing, and I kind of miss my family too!

It all drives me crazy at times, but I oddly miss it. Weird.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Anyway, back before I took over all the cooking, my dad made dinner every night. Dad did dinner, mom did dessert. It is just how it went in my family. I do think that when my older brothers we younger, before my time, that my mom made dinners. But somewhere down the line and too many kids later my dad became “dinner guy” and mom, who was always more of a “dessert girl” anyway, officially accepted her title. It just worked for us.

Well sort of, we’ve always eaten super late because my dad would play handball after work (since we moved to CO he lifts weights), but really everyone was busy anyway. It seems we’re meant to be a late night eating family, we can’t break the habit for the life of us. Every once in a while someone will complain and say that we’ve got to eat earlier. We will give it a shot but no one can make it to the table, including the complainer. I think it’s just that we all try to fit too much into one day, especially in the summer because it stays light till almost 9:00pm (love that!). No one ever complains about late dinners in the summer.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

So… stir fry’s like this were a summer dinner staple when I was growing up.

This dish was always one of my favorites because I loved the soy sauce coated veggies. Mmm best part!

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Growing up our stir fry probably didn’t have things like pineapple, bok choy or caramelized cashews, but they should have!!

We did always have toasted sesame seeds, cashews and a big ol side of rice. Rice is a Gerard staple as I am sure you are aware of by now.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Stir fry is great for any night because one, it’s on the table in thirty minutes or less, and two, it’s typically pretty healthy. If our family will eat it, I am guessing most of your family members will eat it as well.

I always keep the chicken and veggies separate so the boys can get all their chicken and no veggies and the rest of us can choose what we want. It works pretty well and makes it a customizable meal, which I am also guessing might be nice for a few of you out there as well.

Oh, and you can really use whatever veggies you have on hand, it does not matter. I will say though, the pineapple is an awesome addition. You can use canned if that’s all you have, but I much prefer fresh. It’s so much better. Oh, and mango would be great as well!

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

One last thing, don’t skip the cashews. I honestly feel no stir fry is complete without a little toasted sesame seeds and cashews. You can use peanuts too, but I love cashews!

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Servings
Calories Per Serving: 434 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Honey-Ginger Stir Fry Sauce

For the Stir Fry

  • 2 tablespoons sesame oil
  • 1 pound boneless skinless chicken cut into 1 inch cubes
  • 4 baby bok choy halved
  • 1 cup fresh or frozen broccoli
  • 2 red peppers sliced
  • 2 carrots shredded
  • 2 zucchini chopped
  • 1 cup fresh pineapple diced
  • [toasted sesame rice | https://www.halfbakedharvest.com/30-minute-korean-beef-toasted-sesame-rice/] for serving
  • 4 green onions chopped

Instructions

  • In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
  • Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
  • Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
  • Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
  • Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews | halfbakedharvest.com

And really, don’t those veggies look soo good. Love them!

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Comments

  1. 4 stars
    I LOVE your recipes. Such great flavors. I cannot make stir frys tho. My sauce is always too watery and then overcook my veggies to thicken it. I add Cornstarch and more honey….. Just can’t make them right…. sigh.

    1. Hey Sarah,
      Thanks for giving the recipe, so sorry you had issues, please let me know if I can help in anyway! xTieghan

    1. HI! Yes, I use red bell peppers. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. just made this recipe along with the sesame rice. it can truly only be described as life altering.

    first let me say when I read the name of the dish my husband cringed and said he hates cashews, honey and ginger. oh, and pineapple. i will say I simplified the recipe by making this a strictly chicken-broccoli-pineapple dish (meaning no peppers, scallions, carrots, bok choy or zucchini.) I know the word quick is in the title but I’m a leisurely chef 😉 this one took a while to make but was deliciously worth it!!

    hubby practically licked his plate clean and subsequently passed out in a food coma. to be nice I did pick out his pineapple (more for me!)

    question: there was quite a bit of leftover sauce. what do you think about marinating some shrimp in it and tossing it on the BBQ?? I’m inspired!!! thank you!!!

    1. haha! Too funny! I am SO happy you where able to adapt the recipe to your needs and liking. 🙂 I think marinating shrimp in the leftover sauce would be amazing. That sounds so good! Love your idea! 🙂 Let me know if you have questions and thanks so much for this comment. It made me smile!!

  3. Tieghan – I know it’s January…… but I made this last night for a group of friends and they basically thought I was a professional chef! It was delicious (and all gone!) Thank you for your creativity! I love making your recipes.

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