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,
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!
Recipe from Cooking Light Magazine