Honey Cashew Chicken

By Lisa VanWilliams

This is a tasty way to spice up any night of the week. Chicken, cashews, honey, add in your favorite veggies, and then add some Sriracha to zing it up as much as you would like. Sesame oil is packed with antioxidants and it is believed to be beneficial in helping to lower heart rate.

We went with mixed peppers and scallions for this recipe but you can add in whatever you may like such as: broccoli, sliced water chestnuts, onions, snow peas, baby corn, carrots, edamame, green beans, etc.

Ingredients:
3 chicken breasts cut into chunks
2½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon pepper
1 tablespoon canola oil
1 tablespoon sesame oil
1 cup mixed peppers
1 cup scallions
2 garlic cloves pressed
½ cup lightly salted or no salt roasted cashew pieces

Sauce:
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Sriracha

Directions:
Toss the chicken, cornstarch, salt & pepper until evenly coated. Drop the chicken into the canola/sesame oil mix and fry the pieces up for 5 minutes until the pink is gone on outside. Then add in your veggies and garlic to saute for another few minutes. Precook the harder veggies like broccoli and carrots, but you don't need to do that for the softer veggies as they will steam in the pan. Stir in the cashews.

Make the sauce on the side in a small bowl and whisk it all together. Pour over the chicken and stir it all together. Serve over rice. Enjoy!