It’s another week of 15 Minute Suppers. I don’t know about everyone else, but I am completely hooked on easy but delicious dinners.
I discovered a recipe the other day that has already made it to my menu plan again because it was so delicious. I was shocked at how quick and easy the dish was to whip up, despite the list of ingredients. It was insanely popular with my family. If your family members aren’t huge fans of spiciness, it’s fine to reduce the amount of Sriracha sauce. Of course, I had to double the following recipe for my family of seven. I think next time, though, I’m going to triple it.
Spicy Honey Cashew Chicken
- 2-4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon dark sesame oil
- 2 cups broccoli florets
- 1 cup frozen shelled edamame
- 2 garlic cloves, minced
- 1 medium onion, chopped
- ½ cup dry-roasted cashews
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha chile sauce
- Hot, cooked rice
- Combine cubed chicken and cornstarch, salt and pepper in a bowl; toss to coat.
- Add vegetable and sesame oils to a large Wok (or large saucepan); add chicken and sauté for about 4 minutes or until lightly browned. Increase heat to high, and add broccoli, edamame, garlic and onion. Cook about 5 minutes or until vegetables are cooked (crispy, not mushy) and chicken is cooked through, stirring frequently. Stir in cashews.
- Combine remaining sauce ingredients (vinegar through Sriracha sauce) in a small bowl and stir with a whisk. Mix sauce with chicken mixture and serve over rice.
*Recipe found in an old Cooking Light magazine from October 2012.
We are kicking off the new year with these wonderful 15 minute meal ideas from the #15MinuteSuppers bloggers. We are so excited to be continuing the series in 2014 and have some great plans for the year.
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