Spicy Honey Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 ounces skinless, boneless chicken breast, cut into 1-inch cubes2 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil1/2 tablespoon sesame oil 1 cups broccoli florets 2 garlic cloves, minced 1/2 medium yellow onion, finely chopped1 red bell pepper, sliced 1 tablespoon rice vinegar 3 tablespoons honey 2 tablespoons lower-sodium soy sauce 1 tablespoon Sriracha or Thai Chile Sauce
1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
Serving Size: 2 generous servings
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
Serving Size: 2 generous servings
Nutritional Info Amount Per Serving
- Calories: 506.3
- Total Fat: 15.5 g
- Cholesterol: 120.0 mg
- Sodium: 793.2 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 3.1 g
- Protein: 48.4 g
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