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Honey Cashew Chicken |
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| This came from a Dole store coupon. |
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| Ingredients: |
20 oz Pineapple Chunks
3 chicken breasts, skinless, boneless cut into 1" cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup honey
2 tablespoons Soy Sauce
1/2 cup diced red onion
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1 tablespoon rice vinegar
2 teaspoons Sriracha Sauce
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 red bell pepper, sliced
1 cup edamame peas, thawed
1/2 cup dry-roasted cashew pieces
Microwave rice
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| Procedures: |
Drain pineapple chunks, reserving juice.
Combine juice with water to make 2 cups
Prepare rice according to package direction using juice mixture.
Combine chicken, cornstarch, salt and pepper in bowl; toss to coat.
Whisk together honey, soy sauce, vinegar and sriracha in a small bowl and set aside.
Heat oil in large skillet over medium-high heat.
Add chicken mixture and onion and cook for 4 minutes or until lightly browned.
Increase heat to high, add garlic, red pepper, pineapple and edemame.
Cook for 5 minutes or until vegetables are crisp tender and chicken is done, stirring frequently.
Stir in cashews.
Add honey sauce mixture to chicken mixture; toss to coat until heated through.
Serve over rice.
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| Notes: |
2023-05-16: Served to the Paynes.
2021-01-29: We used 2 breasts, and a half a red onion cut into strips. The rice was one boil-in-bag, boiled in the reserved pineapple juice.
2019-10-23: Made with green Tabasco instead of Sriracha, was to be served over pineapple rice with spaghetti squash, but the pineapple rice was terrible and was discarded, untasted and on sight.
2018-10-27: Excellent. The rice, made with Pineapple juice was overdone. This batch was made with crushed pineapple and I still think chunk would be better.
2018-02-04: Added to our cookbook
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06/12/2023
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