Spicy Honey Chicken Stir Fry

12 ounces skinless, boneless chicken breast, cut into 1-inch cubes

2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil
1/2 tablespoon sesame oil

1 cups broccoli florets
2 garlic cloves, minced
1/2 medium yellow onion, finely chopped
1 red bell pepper, sliced

1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha or Thai Chile Sauce

Serve over rice

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