Sriracha Honey Cashew Chicken
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0
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Course
Main Course
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Cuisine
Asian
Sriracha Honey Cashew Chicken
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 3 chicken breast cut into 1/2" pieces, boneless skinless
- 2-3 tbsp cornstarch
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 broccoli cut into small florets, medium head
- 1 onion chopped, sweet yellow
- asparagus woody ends removed sliced into thirds, several stalks
- 1 red bell pepper chopped
- 2 cloves garlic minced
- ½ cup cashews dry roasted, unsalted
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha hot sauce more for extra spice
Instructions
- Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on the chicken, tossing it to coat it evenly. Set aside.
- Prep the vegetables and place them on a plate next to the chicken.
- In a small bowl, stir together the honey, soy sauce, vinegar, and sriracha sauce. Set aside.
- Warm both oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss to coat in the oil. Saute while stirring constantly for 4-5 minutes until lightly browned.
- Add the vegetables and cook, stirring constantly, for another 3-4 minutes, until the vegetables are just softened.
- Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet.
- Remove from heat and toss to coat everything evenly with the sauce. Serve with steamed rice. Enjoy!
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