Sunday, November 25, 2012

Honey Cashew Chicken with Sriracha

1 lb. chicken, cubed
2 1/2 Tbsp. cornstarch
Chicken and vegetables
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. sesame oil
1 onion, chopped
2 red peppers, deribbed and chopped
3 cloves garlic, minced
3 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. Sriracha sauce
1/2 c. cashews
hot rice

With the sauce added
Put the cubed chicken in a large bowl. Mix the cornstarch, salt, and pepper together, then pour over the chicken. Stir to coat the chicken. Set aside.

Heat the oils in a large skillet. Add the chicken, and saute about 5 minutes or until chicken is cooked through. Add the onion, red peppers, and garlic to the skillet. Cook another 3-5 minutes.

In a small bowl, mix together the honey, soy sauce, rice vinegar, and sriracha.

Dinner is ready!
Add the cashews to the skillet. Pour the prepared sauce into the skillet. Stir to coat. Turn the heat to high for a minute or two for the sauce to thicken. Serve over hot rice. Feel free to add more sriracha to the top!

Here's a link to the recipe I adapted:

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