Cashew Chicken

This is a quick and yummy stir-fry. I like it a little spicy, but you can easily cut back on that. This is a great way to add extra veggies to your meal - I used broccoli tonight, but this would be delicious with carrots, mushrooms, green or red pepper, green beans, or a combination. I served the stir-fry over rice and with a cucumber salad on the side.

Ingredients:
1 lb. boneless, skinless chicken breasts, cubed
1/3 C. sesame oil (I used chili-sesame oil, for extra heat)
1/3 C. soy sauce
1/3 C. honey
1 tsp. crushed red pepper flakes
3 cloves of garlic, minced
1/2 onion, thinly sliced
2 C. broccoli florets (or other veggie)
1 C. unsalted cashews
1 bunch green onions, chopped


Combine the sesame oil, soy sauce, honey, red pepper flakes, garlic, and onion. Pour over the chicken and allow to marinate for at least 30 minutes in the refrigerator. Heat a wok or large pan over medium-high heat. Add the chicken to the hot pan and stir fry for 5 minutes. Add the vegetables and stir fry for a few minutes more, until they are tender crisp. Add the cashews and remove from the heat. Serve over rice and garnish with chopped green onions.


For the cucumber salad, combine 1/2 tsp. sugar, 2 Tbsp. rice vinegar, and 1 Tbsp. sesame oil. Pour over one sliced cucumber. Season with salt and pepper to taste. Set aside to allow the flavors to meld.