I think I might have found the perfect meal. For someone who didn’t eat much Asian food as a kid, I have identified Asian flavors as being my favorite thing to make and eat. When I have nothing else to eat, my go-to is either chicken, rice, pasta or veggies with some kind of soy sauce-rice-vinegar-sriracha sauce. This Honey Cashew Chicken is exactly right up my alley. A little bit of protein, a little bit of veggies, a little bit of carbs in a sweet, spicy and salty sauce – Yes!
Bite-sized pieces of chicken are tossed in a light coating of cornstarch and cooked in a hot skillet with canola and sesame oil. Fresh broccoli, red pepper and edamame are added and stir-fried until perfectly crisp before being mixed with cashews and a perfect concoction of soy sauce, honey and sriracha. Served with a side of brown rice or quinoa, this will be a meal I will make again and again.
Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.
Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned.
Increase heat to high, and add broccoli, edamame, garlic, onion and red pepper. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat.
Serve with rice or quinoa.
Overall Rating: Love It
Source: Cooking Light magazine