Honey Cashew Chicken Stir-Fry

Hello there! If you are still reading this little blog, thanks for hanging in there! I'm only able to squeeze in a post or two each week as I'm just so busy lately. But, life is good at the Jones home! We are getting ready to take a week-long vacation here pretty soon and we couldn't be more excited.

I recently made a yummy stir-fry for a weeknight meal. The recipe is courtesy of Cooking Light - one of my favorite magazines!! You could swap in just about any veggie you like here. And if you really like sauce, I would double the sauce portion of the recipe.

{taken using instagram}

Honey Cashew Chicken with Rice

click here for printer-friendly version

1 cup instant rice
12 ounces chicken tenderloins, cut into 1-inch cubes 
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 substituted with green onion
2 garlic cloves, minced
1 medium yellow onion, finely chopped 
1 red bell pepper, sliced (I also added a small yellow pepper, sliced)
1/2 cup cashews (I used Thai Limi Chili cashews from Trader Joes for added punch)
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha

Cook 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 or wok over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned (mine took about 6 minutes). 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 rice.

Enjoy!!