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.

The ingredients:

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.

Additions:  None

Omissions:

• Onion

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine