Q1: What is the absolute, number one secret to a perfectly smooth and glossy, not lumpy, stir-fry sauce?

The secret is to create a starch slurry by whisking your thickener (the tapioca starch or cornstarch in this recipe) into your cold liquid ingredients before you add them to the hot pan. Starch granules need to be fully dispersed in a cold liquid first. If you add dry starch directly to a hot liquid, it will seize up and create lumps immediately.

Q2: Can I make this stir-fry ahead of time for meal prep?

Yes, this is a fantastic meal-prep recipe! You can prepare the entire dish and portion it with the noodles or rice into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for a delicious and satisfying lunch.

Q3: What is the best way to keep my stir-fry vegetables crisp-tender and not soggy?

The secret is to use a hot pan and to not overcrowd it . A hot skillet or a wok will allow the vegetables to sear and cook quickly, which is the key that keeps them crisp. If you add too many vegetables to the pan at once, you will lower the temperature, and the vegetables will steam in their own liquid and become soft and soggy.

Q4: Can I make this recipe gluten-free?

Yes! As written, this recipe is completely gluten-free . The use of tamari (which is a gluten-free soy sauce), rice noodles , and tapioca starch (a naturally gluten-free thickener) makes it a perfect choice for those with a gluten sensitivity.

Q5: Can I make this recipe with a different protein?

Yes! This recipe is wonderfully versatile. It would also be delicious with an equal amount of shrimp, thinly sliced steak, or some crispy, pan-fried tofu for a fantastic vegetarian version.

Spicy Cashew Chicken (A 30-Minute Noodle Bowl!)

Cashew Chicken (A 30-Minute Noodle Bowl!)

A quick and easy recipe for spicy cashew chicken noodle bowls. This one-pan (mostly) stir-fry features bite-sized pieces of chicken cooked in a skillet with a colorful medley of fresh vegetables, including bell peppers and zucchini. A savory, spicy, and slightly sweet sauce is made with chicken broth, tamari, grated ginger, and honey, then thickened with tapioca starch. The stir-fry is finished with roasted cashews for crunch and served over a bed of tender rice noodles.

Author: Grace

Ingredients

For the Sauce:
1/2 cup chicken broth
3 Tablespoons low-sodium tamari
1 Tablespoon rice vinegar
1 Tablespoon grated ginger
1 teaspoon black pepper
1/2 teaspoon salt
1 Tablespoon tapioca starch
1 1/2 Tablespoon honey
1 teaspoon red pepper flakes
For the Stir Fry:
8 ounces rice noodles
1 pound chicken breast, cut into 1-inch cubes
2-3 Tablespoons avocado oil
1 Tablespoon minced garlic
1/4 cup green onion, white parts only
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 medium zucchini, chopped
2/3 cup roasted cashews

Instructions

Bring a pot of salted water to a boil and cook the rice noodles according to the package directions.
While the noodles cook, whisk together all the ingredients for the sauce in a small bowl and set it aside.
Heat the avocado oil in a large skillet or sauté pan over medium heat. Add the minced garlic and the white parts of the green onions and sauté for a couple of minutes until fragrant.
Add the cubed chicken and cook on each side for 3-4 minutes, until lightly browned.
Add the chopped bell peppers and zucchini to the skillet. Sauté for an additional 5-6 minutes until the vegetables are tender-crisp.
Pour the prepared sauce into the pan with the chicken and vegetables. Let it simmer for 3-4 minutes, allowing the sauce to thicken.
Stir in the roasted cashews and the green parts of the onions.
Drain the cooked rice noodles and serve the stir-fry over the noodles.

Notes

This is a quick and healthy one-pan meal (for the stir-fry) that comes together in about 30 minutes, making it perfect for a busy weeknight.
The sauce is thickened with tapioca starch, which makes the dish naturally gluten-free when paired with rice noodles and tamari.
The cashews are added at the very end of the cooking process to ensure they remain crunchy.
The spice level can be easily adjusted by reducing the amount of black pepper and red pepper flakes.

Find it online: https://www.eatswithsoul.com/spicy-cashew-chicken/