Working a crazy schedule means not being home for dinner the majority of the time. It's been a challenge to get into a routine of making a delicious meal, just to leave it to be reheated later. By the time I come home, I just want to get a shower, share some snuggle time, and go to bed. My share of the dishes end up in the refrigerator to be reheated the next day for lunch.
The thing I love about this recipe is that you can make the chicken and vegetables ahead of time, mix up the sauce in a separate bowl, and pop both in the fridge to be heated through and combined when it's actually meal time. It's a great, healthy meal that can be on the table in about half an hour - who doesn't love that?!
Honey Cashew Chicken with Rice
slightly adapted from Prevention RD
Ingredients1 cup dry brown rice
For the chicken
2 (6-oz) skinless, boneless chicken breasts, cut into cubes
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp black pepper
1 tbsp sesame oil
2 cups broccoli florets
3/4 cup frozen edamame
2 garlic cloves, grated
1 medium yellow onion, chopped
1 red bell pepper, sliced
1/3 cup unsalted, dry-roasted cashews
For the sauce
1 tbsp rice vinegar
3 tbsp honey
2 tbsp lower-sodium soy sauce
1 tbsp Sriracha, if you like spice (I left it out)
Directions
Cook rice according to package directions.
In a bowl, combine cornstarch, salt, and black pepper. Dredge chicken in the mixture.
Heat a large skillet over medium-high heat. Add sesame oil. Saute chicken for 5 minutes until browned. Increase heat to high, and add broccoli, edamame, garlic, and onion. Stir occassionaly until the chicken is cooked through and vegetables are crisp-tender, approximately 5 minutes. Stir in cashews.
In a small bowl, combine vinegar, honey, and soy sauce. Stir with whisk until combined. Add the sauce to the chicken, stirring to combine. Serve over a bed of rice.
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