Honey Cashew Chicken
This stir-fry is easy, quick and delicious.
2 tbsps cornstarch
1/2 tsp original seasoning blend
1 tbsp canola oil
12 cup cashew halves & pieces
1 tbsp seasoned rice vinegar
1 tbsp sesame seed oil
l lb boneless skinless chicken breast, cut into bite sized pieces
1/2 tsp black pepper
5 cups broccoli, chopped
2 cups carrot strips
3 tbsps sriracha sauce
3 tbsps clover honey
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red bell pepper, sliced
2 tbsps less sodium soy sauce
2 cloves garlic, minced
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, finely chopped
Combine chicken, cornstarch, seasoning blend, and pepper in a bowl; toss to coat.
Heat a wok or large skillet to medium-high heat. Add canola oil and sesame oil. Add chicken mixture, and saute 4 minutes or until lightly browned.
Increase heat to high, and add broccoli, carrots, garlic, onion, and red bell pepper. Cook 5 minutes or until vegetables are crisp tender and chicken is done, stirring frequently. Stir in cashews.
Combine vinegar, honey, soy sauce, and sriracha in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture. Toss to coat. Serve with brown rice if desired.
in 1 serving of Honey Cashew Chicken.
, 36% carbs, 24% protein.
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