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Honey Cashew Chicken

Photo: Kate Sears; Styling: Gerri Williams
Prep time 25 mins
Cook time 10 mins
Yield Serves 4

Ingredients

  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons honey
  • 2 tablespoons soy sauce
  • 6 tablespoons low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into 3/4-inch dice
  • 6 ounces snow peas, trimmed (about 2 cups)
  • 1 large red bell pepper, seeded, cut into strips
  • 1/2 cup unsalted cashews
  • 2 teaspoons sesame oil, optional

Nutrition Information

  • calories 378
  • fat 17 g
  • satfat 2 g
  • protein 38 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 82 mg
  • sodium 600 mg

How to Make It

  1. In a small bowl, whisk 1 Tbsp. water with cornstarch until smooth. Whisk in honey, soy sauce and broth.

  2. Warm oil in a large skillet over high heat. Add onion, garlic, ginger and crushed red pepper; cook for 30 seconds, stirring constantly.

  3. Add chicken and stir-fry until opaque, 5 to 6 minutes. Add snow peas, bell pepper and cashews and continue stir-frying for 1 to 2 minutes. Stir reserved sauce and pour it into skillet. Cook for 1 to 2 minutes longer, stirring constantly, until sauce is bubbling and has thickened. Drizzle with sesame oil and serve over rice, if desired.