One of my goals this summer is to drink more water, and eat more vegetables. I tell myself quite often that I will eat more vegetables, but clearly, this never happens. So this summer, I am making it my priority to find recipes that include some green goodness. I am really picky when it comes to vegetables, but all the ones I do like happen to be in this recipe. WIN. Also, don't fear the somewhat lengthy recipe, this is really easy to make. I did it, so can you.
Honey Cashew Chicken with Rice
From Cooking Light, Serves 4
1 cup instant rice (white or brown, whatever you prefer)
2 skinless, boneless chicken breasts - cut into 1 inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce (tamari, for gluten-free)
1 tablespoon Sriracha
As per usual, I highly suggest having all of your ingredients chopped and ready to go before you start the actual cooking. It will make life a lot easier for you! So chop your onion, garlic, pepper, and chicken. Measure out your veggies, cashews, and oils, and have them all happily ready and at your disposal!
To start, cook the rice according to the package directions--but do not use the salt or fat, just boil the water and cook the rice.
Combine the chicken and next three ingredients (cornstarch, salt, black pepper) in a bowl, toss to coat.
Heat a large skillet (the biggest you have) over medium high heat. Add canola and sesame oils. Add the chicken mixture, and saute until lightly browned (about 4 minutes). Increase to high heat, and throw in the broccoli, edamame, garlic, onion, and red pepper. Cook for about 5 minutes, or until the veggies are crisp and the chicken is cooked. Make sure you are stirring frequently so nothing gets burned. Once everything is done, throw in the cashews.
At this point, your mouth should be drooling. If not, you've done something wrong. Just kidding, keep going!
Next mix up your sauce. Combine the vinegar, honey, soy sauce, and Sriracha in a bowl. Whisk it up, and make sure it is combined. It shouldn't be lumpy or weird looking. Instead it should be nice and smooth.
Add your sauce to the chicken/veggie goodness you have going on in the skillet. Then it's time to dish and eat!
This was so good that I made it again the other day for lunch, except I made it with shrimp instead of chicken. It was equally as delicious, and I suggest you try that too if you are into shrimp more than chicken.
Really, this dish is a win-win. Once you taste the sweetness of the sauce, combined with the salty of the cashews, along with the crunch of the veggies....and then think WOW. You might have an overwhelming sense of accomplishment. I know I did.