Cashew Chicken
A Kitchen Muse: adapted lighting from Cooking Light
Recipe type: entree
Prep time:
Cook time:
Total time:
Serves: 6
- 2 6 oz. skinless, boneless chicken breasts cute into 1" cubes
- 2 tbs. cornstarch
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 1 tsp. canola or grape seed oil
- 2 tsp. dark sesame oil
- 2 cups broccoli florets
- 2 minced garlic cloves
- ½ medium onion, chopped fine
- ½ cup shredded carrots
- 1 sliced red pepper
- ½ cup dry roasted cashews, unsalted (if you can fine them - I used salted :))
- 1 tbs. rice vinegar
- 3 tbs. honey
- 2 tbs. low sodium soy sauce
- 1 tbs. Siracha
- Cooked brown rice
- Cook rice according to directions.
- Combine chicken and the next three ingredients in a bowl; toss to coat.
- Heat a large skillet over medium high heat.
- Add oils.
- Add chicken and saute for 4 minutes or until lightly browned.
- Increase heat to high and add broccoli and the next 4 ingredients.
- Stir fry for 5 minutes until crisp-tender, stirring along the way.
- Combine vinegar and remaining ingredients in a small bowl.
- Add vinegar mixture to pan; toss to coat.
- Serve over brown rice.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/05/17/cashew-chicken/
2.2.6