Sriracha Honey Cashew Chicken

I was craving Asian food so I went in search of some recipes online.  I found this tasty chicken dish at Barefeet In The Kitchen that looked irresistible. I adapted the recipe to use what I had on hand and we all loved it!  I toned down the sriracha in the sauce itself so it wouldn’t be too spicy for our kids.  My husband and I drizzled some extra sriracha on top of our individual servings to give us an extra bit of heat.  I served this chicken with steamed jasmine rice and the Sesame Green Beans with Mushrooms and Chestnuts for a delicious and healthy meal.

Season the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl 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 vegetable 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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Sriracha Honey Cashew Chicken

Yield: 6

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

3 boneless skinless chicken breasts, cut into 1/2" pieces
2-3 tbsp cornstarch
Sea salt and freshly cracked pepper, to taste
1 tbsp olive oil
1 tbsp sesame oil
1 medium head of broccoli, cut into small florets
1 sweet yellow onion, chopped
Several stalks of asparagus, wooden ends removed sliced into thirds
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Sriracha hot sauce (more for extra spice)

Directions:

eason the chicken with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top of the chicken, tossing it to coat it evenly. Set aside. Prep the vegetables and place them in a second mixing bowl 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 vegetable 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!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barfeet in the Kitchen