Sriracha Honey Cashew Chicken
Servings 6
Equipment
- Large Skillet or Deep Wok
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 woody ends removed sliced into thirds
- 1 red bell pepper chopped
- 2 cloves garlic minced
- ½ 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
Instructions
- Season the chicken with sea salt and freshly cracked pepper to taste. Sprinkle the cornstarch directly on the chicken, tossing it to coat 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 or wok over medium-high heat. When the oil is hot, add the chicken and toss to coat it in the oil. Cook, stirring constantly, for 4-5 minutes until lightly browned.
- Add the vegetables and cook, stirring constantly, for 3-4 minutes, until they are just softened.
- Stir in the cashews and then pour the prepared sauce over the skillet. Toss it well to coat, 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!