Honey Cashew Chicken

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This is hands down, my favorite stir fry to make! Prior to discovering this Honey Cashew Chicken recipe, I used to just haphazardly throw stir fry ingredients into the skillet. Now, this is my go-to dish. I made it for my family over the holidays and they loved it!

One of the secrets I learned from this recipe is to coat the chicken in cornstarch before cooking. You will not believe how juicy it keeps the pieces of chicken and also helps bind more of the flavorful sauce to the meat.

Don’t be intimated by the list of sauces in the ingredients because you can find almost all of them at Trader Joe’s for relatively cheap prices!

Honey Cashew ChickenOnce you have the vegetables chopped and the sauce whisked together, the whole meal comes together very quickly in the skillet.

Honey Cashew Chicken

This stir fry reheats very well for either dinners the next few nights or packed lunches. I always love making things that last for several meals!

Honey Cashew Chicken

Source: Cooking Light

Servings: 4

Ingredients:

  • 2 chicken breasts, cut into bite-sized cubes
  • 2 Tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon canola oil
  • 1 Tablespoon dark sesame oil
  • 2 cups broccoli florets
  • 1 cup frozen edamame
  • 2 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, sliced
  • ½ cup dry-roasted cashews
  • 1 Tablespoon rice vinegar
  • 3 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • Rice

Directions:

I think it’s best to prep everything first because the stir fry will cook very quickly once you start adding ingredients to the skillet. Combine the cubed chicken in a bowl with the cornstarch, salt, and pepper until the chicken is fully coated. In a separate bowl, whisk together the vinegar, honey, soy sauce, and Sriracha. Chop up all of the vegetables so they are ready to go. Start boiling the rice depending on how long it takes to cook.

Add canola and sesame oils to a large skillet over medium-high heat. Sauté the chicken for about 5 minutes or until lightly browned. You will want to make sure to stir the chicken so that all sides get cooked.

Increase to high heat and add broccoli, edamame, garlic, onion, and red bell pepper. Cook and continue to stir frequently until the vegetables are crisp and the chicken is done, about 5 minutes.

Stir in the cashews, pour the vinegar mixture over everything and stir again. Serve over rice.

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