I think computers hate me. It’s been a long week with nothing but technical problems. First, my crappy work laptop decided to start acting up and I had to get a loaner. Earlier this week I was pulling my hair out trying to run my analyses for my dissertation because I couldn’t get my models to run. Finally I figured it out, got them to run and then realized that the version of the software I had is really old and it didn’t give me all of the information I needed. UGHHHHH!! So, ok, I can just run them on a computer that has the new version and I will get what I want, right? WRONG! I worked all yesterday on a different computer with the new version and the models won’t run. WAHHHHHHHH!! Someone, please, pass me a drink!!
All of these issues have not really made me want to get in the kitchen and cook a big meal. I’m all about quick meals right now. I’m also all about trying to make my own Chinese take-out meals. This cashew chicken recipe might be my new favorite. Seriously, we had it two days in a row. That’s pretty serious stuff, people.
I made some rice on the side, but really, I didn’t really want the rice. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 2 tbs. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tbs. canola oil
- 1 tbs. sesame oil
- 2 cups broccoli florets, rinsed
- 1 cup frozen shelled edamame (or regular green peas)
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1/2 cup dry-roasted cashews, unsalted
- 1 tbs. rice vinegar
- 3 tbs. honey
- 2 tbs. low-sodium soy sauce
- 1 tbs. Sriracha
- In a bowl, combine the cubed chicken, cornstarch, salt and pepper. Toss until the chicken is well-coated.
- Heat a large skillet on medium heat. Add the canola oil and the sesame oil. Add the chicken and cook for approximately 5 minutes or until the chicken turns a light golden brown.
- Add the broccoli, red pepper, onion, and edamame (or peas) to the chicken and cook until crisp-tender and the chicken is cooked thoroughly.
- While the veggies and chicken are cooking, combine the rice vinegar, honey, soy sauce, garlic, and Sriracha in a bowl. Whisk together until well-combined. Pour the mixture on the chicken and veggies and toss to coat.
From Cooking Light