By Paige Green, Hy-Vee Dietitian on Tuesday, September 1, 2020

Honey-Cashew Chicken Stir-Fry

(Serves 4)


Recipe: Hy-Vee Seasons Magazine

This stir-fry comes together in less than 30 minutes and is packed with ingredients you love like honey, cashews, rice, and chicken – plus lots of veggies! Dinnertime just got a lot easier.

All you need:

  • 1 lb. boneless chicken breast tenders
  • 3 tbsp cornstarch, divided
  • 3/4 cup reduced-sodium chicken broth
  • ½ cup honey
  • ¾ tbsp low-sodium soy sauce
  • 1 tsp refrigerated ginger paste
  • ¼ tsp sesame oil
  • ¼ tsp crushed red pepper
  • 7 tsp canola oil, divided
  • 12 oz. Hy-Vee Short Cuts broccoli, cut into bite-size florets
  • ¾ cup shredded carrot
  • ¾ cup Hy-Vee Short Cuts tricolor pepper strips
  • 2/3 cup whole lightly salted cashews
  • Hot cooked brown rice
  • Sliced green onions, for garnish

All you do:

  1. Cut chicken into ¾-inch pieces. Toss with 2 tablespoons cornstarch until coated; set aside.
  2. Stir together broth, honey, soy sauce, 1 tablespoon cornstarch, ginger paste, sesame oil, and crushed red pepper; set aside.
  3.  Heat 2 teaspoons canola oil over medium-high heat in a large skillet. Stir-fry half of chicken for 2-3 minutes or until cooked through (165 degrees). Remove chicken from skillet. Repeat with remaining chicken and 2 teaspoons canola oil.
  4. Heat 2 canola teaspoons oil over medium-high heat. Add broccoli; stir-fry for 1 minute. Add remaining canola oil, then add carrot and pepper strips; stir-fry for 2 more minutes.
  5. Push veggies to edge of skillet and add in the broth mixture to the center; bring to a boil. Stir in chicken and cashews and cook for 1 minute.
  6. Serve over rice and garnish with green onions if desired.

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