Honey Cashew Chicken

Stir fries are a great weeknight meal. You can use up veggies you have in the fridge; you can use any meat you might have. The sauce combinations are endless. I love me a good stir fry!

This Honey Cashew Chicken stir fry is crunchy and sweet with a hint of spice plus it is full of healthy veggies!

What you need,

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1 cup rice

2 boneless skinless chicken breasts, cut into cubes

2 tbsp. cornstarch

½ tsp. each salt and pepper

1 tbsp. canola oil

1 tsp. sesame oil

2 cup broccoli florets

1 cup frozen edamame, shelled

1 red pepper, sliced

1 small onion, sliced

2 cloves garlic, minced

½ cup roasted cashews

2 tbsp. rice vinegar

6 tbsp. honey

4 tbsp. soy sauce

1-2 tbsp. Sriracha sauce

Start by cooking the rice according to package directions. Fluff with a fork and set aside.

Combine the chicken, cornstarch, salt and pepper in a bowl and toss to coat.

Heat the canola and sesame oils in a large pan over medium high heat.

Add the chicken and cook for 4-5 minutes until brown and crisp.

Add the broccoli, edamame, red pepper, onion and garlic. Cook for another 4-5 minutes until the veggies are tender and the chicken is cooked through.

Stir in the cashews.

In a small bowl, whisk together the vinegar, honey, soy sauce and Sriracha sauce.

Pour the sauce over the stir fry and cook for a few minutes until the sauce thickens.

If needed you can make a little slurry of 2 tablespoons of water and 1 teaspoon of cornstarch, add it to the mixture to help thicken it.

Serve the stir fry over the rice.

I like lots of sauce so I doubled the original recipe. If you don’t want it as saucy just divide it in half.

I love a good stir fry. This one was great, lots of flavour and nice crisp veggies!

Dinner perfection!

Jen

Recipe from Cooking Light Magazine