Tuesday, July 15, 2014

Honey Cashew Chicken


When you order take-out, do you order the same thing every time? Sadly, I do. I'm sure there are many other fantastic items on the menu, but I order Kung Pao Chicken every single time. I am a creature of habit. I think I get it from my mother. I remember her ordering Cashew Chicken every time we got take-out. Her response when I told her that I was making Cashew Chicken from scratch: "Oooooooo...that's my favorite!!"

So this is for you Mom! :-)

Here is a quick, healthy recipe that has tons of flavor, but without all the fat and calories. Lean chicken breasts and veggies are sautéed in olive oil, then tossed in a light, sweet and spicy sauce with cashews. I used bell peppers for the veggies, but broccoli or snow peas would also be delicious. 

I'm officially adding this to our weekly dinner rotation, and skipping the take-out!

Honey Cashew Chicken
Servings: 4

4 tsp. extra-virgin olive oil, divided
1.5 lb. boneless, skinless chicken breasts, cubed
Salt and pepper
1/2 yellow onion, chopped
1 red bell pepper, seeded and cut into 1-inch strips
1/2 green bell pepper, seeded and cut into 1-inch strips
2 garlic cloves, finely chopped
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
2 tbsp. soy-sauce (or gluten-free tamari)
3 tbsp. honey
1 tsp. Sriracha sauce (add extra if you like it spicy)
1/2 cup water, divided
1 1/2 tbsp. cornstarch
1/2 cup roasted, salted cashews
Thinly sliced green onions for garnish

Hot cooked rice for serving


In a large skillet, add 2 tsp. olive oil. Add the chicken, season with a little salt and pepper, and cook over medium heat until cooked through. Transfer to a bowl. 

Add the remaining 2 tsp. oil to the skillet. Add the onion; cook until softened. Add the bell peppers; cook over medium heat until crisp-tender. Add the garlic; cook for 1 minute longer. Return the chicken to the skillet. 

In a small bowl or measuring cup, whisk the vinegar, sesame oil, soy sauce, honey, Sriracha, and 1/4 cup water together. Pour into the skillet. 

In a small measuring cup, whisk the remaining 1/4 cup water and 1 1/2 tbsp. cornstarch together. Stir into the chicken mixture. Bring to a boil over medium heat, stirring frequently. Once thickened, remove from heat and stir in the cashews. Season with salt and pepper to taste. 

Garnish with thinly sliced green onions and serve over hot cooked rice.

Source: adapted from Cooking Light

5 comments:

  1. Oh man, this looks incredibly delicious!! I've actually got a bunch of cashews I've been meaning to use up, so this is perfect for me. And yes, I do tend to order the same things from certain places...if it ain't broke, don't fix it!

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    1. Haha! You are too funny! I wish I was more adventurous, but I really do like to order the same things. I need a Kung Pao recipe next! Do you have a good recipe? :)

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  2. love a good cashew chicken curry. definitely know what im having for dinner tonight.. thanks for the inspiration!

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    1. You're welcome! Hope you enjoy it! :)

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  3. Oh I cannot wait to try this, one of my favorite dishes! Thank you for the discovery and dedication! Love you!

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