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Jun 10, 2012

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon dark sesame oil
  • 2 cups broccoli florets 
  • 1 cup frozen shelled edamame (green soybeans)
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped 
  • 1 red bell pepper, sliced 
  • 1/2 cup dry-roasted cashews, unsalted
  • 1 tablespoon rice vinegar
  • 3 tablespoons honey
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

  1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
  2.  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 and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
  3.  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.



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