Here is another quick and delicious meal that I prepared recently when we had our two little grandsons all day and our daughter came for dinner later. I had seen it on two of my fellow blogger's sites - Highlands Ranch Foodie and Saving Room for Dessert and thought it looked delicious. It was!
The recipe is originally from Cooking Light and called Honey Cashew Chicken with Rice but the Sriracha adds a nice kick to this dish so I renamed it Sweet and Spicy Cashew Chicken. Rather than edaname, I used snow peas and instead of rice, I served it with quinoa which made it even more healthy.
I'm a firm believer in getting as many things done in advance as I can on our days with The Boys. I had the vegetables cleaned and cut and the chicken breast cut into pieces the night before. I measured the spices and kept those covered in little prep bowls. I also had the sauce ingredients mixed together in advance. I made the quinoa in between play times :) All that was left to do was the saute part of the recipe and that is doing is a jiffy!
Sweet and Spicy Cashew Chicken
Adapted from Cooking LightInspired by Highlands Ranch Foodie and Saving Room for Dessert
Serves 4 (serving size: 1/2 cup quinoa or rice and 1 cup chicken mixture)
1 cup rice, or quinoa (I use Ancient Harvest brand because it does not need pre-rinsing)
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes (I used 3 breast halves)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans) (I used Snow Peas)
Water chestnuts - optional
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha
Cook quinoa or rice according to package directions, omitting salt and fat.
Combine chicken and next 3 ingredients in a bowl; toss to coat.
Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. 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 and chicken is done, stirring frequently. Stir in cashews.
Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat.
Serve with cooked quinoa or rice.
Notes: The serving sizes noted in the recipe are quite small so for 4 people you may wish to double this recipe. I used a very large saute pan to accommodate all of the ingredients.