I love this easy honey cashew chicken stir fry! It’s packed with veggies and has a tangy sweet sauce that you’ll want to scrape every last bit of from the pan to pour over rice. As for the kids- one really liked the chicken, one devoured her broccoli first, and the smallest one preferred the cashews and rice. But there’s something here for everyone!

Honey Cashew Chicken with Vegetables and Rice

INGREDIENTS

1 lb. boneless skinless chicken breast, cut into 1-inch cubes
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. canola oil
1 Tbsp. sesame oil
2 cups broccoli florets (I lightly steam mine first so it’s not too crisp)
1 cup frozen shelled edamame (I used another cup of broccoli instead)
2 cloves garlic, minced
1/2 yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted (or use salted and decrease the salt in the recipe slightly)
1 Tbsp. rice vinegar
2 1/2 Tbsp. honey
2 Tbsp. low-sodium soy sauce
up to 1 Tbsp. Sriracha or another hot chile pasta (I used 1 tsp. Sambal Oelek for a medium kick, use 1/2 tsp. for mild)

steamed jasmine rice, for serving
green onions, sliced for serving (optional)

DIRECTIONS

1. Combine chicken, cornstarch, and salt and pepper 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 until just cooked through. Remove chicken from the skillet to a plate. 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, stirring frequently. Stir in cashews and cooked chicken.
3. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Bring to simmer and cook several minutes until sauce thickens. Sprinkle with green onions (optional) and serve with rice.

Serves 3 – 4.

(Adapted from Cooking Light)