Honey Cashew Chicken Stir-Fry

A yummy sweet/ mildly spicy stir-fry. Easy. Add veggies as desired. Mix it up!

Via: Cooking Light

• 1 cup rice
• 1-2 skinless, boneless chicken breasts or chicken thighs cut into 1 inch pieces
• 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)
• 1 cup snap peas or snow peas
• 1-2 carrots chopped
• 1 stalk celery chopped
• 1 can sliced water chestnuts
• 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 (hot chile sauce, such as Huy Fong)

Preparation

1. 1. Cook rice.
2. 2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. 3. 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 veggies (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. 4. 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.

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