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Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Toasted Cashews | halfbakedhavrest.com @hbharvest
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3.82 from 59 votes

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

A summer meal with piles of veggies
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: chicken, ginger, honey, pineapple, stir fry
Servings: 6 Servings
Calories: 434kcal
Author: halfbakedharvest

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.

Nutrition

Serving: 4g | Calories: 434kcal | Carbohydrates: 42g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 567mg | Potassium: 926mg | Fiber: 5g | Sugar: 23g | Vitamin A: 8335IU | Vitamin C: 128.6mg | Calcium: 171mg | Iron: 4mg