Honey Cashew Chicken

Are you ready to have dinner changed forever? Then this is the stir fry for you! It's sweet and tangy at the same time. It's so good, my husband requests it every time I give him an opportunity to choose dinner.

It's pretty easy to make too, if you prep everything prior to cooking (mix the sauce, chop the broccoli, onion, and cube the chicken).

Honey Cashew Chicken

1 c rice (cook it normally)

2 boneless skinless chicken breasts (cubed)

2 T cornstarch

1/2 t salt

1/2 t pepper

2 T oil

2 c broccoli florets

1 c frozen edamame (shelled)

2 cloves garlic (minced)

1 medium onion (chopped)

1 red bell pepper (cubed)

1 c roasted cashews

1 T rice vinegar

3 T honey

2 T soy sauce 

1 T salsa juice (no chunks)

In a sauce pan, combine vinegar, honey, soy sauce, and salsa. Heat up the sauce until it's combined. Pour over veggie/chicken mixture. Set aside.

Mix cornstarch, salt, and pepper in a bowl. Add chicken and toss until completely coated. Heat a wok over medium heat. Add oil and chicken. Sauté for 4 minutes or until lightly browned. Turn heat up to high, and add veggies. Cook 5 minutes (stirring frequently). Mix in cashews*. Serve over rice.

Serves: 6

*If you're not eating all the stir fry on day one, mix the cashews into each individual serving to ensure they stay crunchy as leftovers.