Honey Cashew Chicken

Pepper, black, .5 tsp
Sriracha Hot Sauce (rooster sauce!), 3 tsp, to taste
Olive Oil, 1 tbsp
Garlic, 4 cloves
Sweet peppers (bell), 1.5 large green, but red prettier!
Jalapeno Peppers, 1 pepper optional - more if like it hotter
Edamame, frozen, unprepared, 2 Cup
Cashews 1.5 oz or 42g, 1 serving. Any brand you like. unsalted will reduce sodium.
Chicken Breast, no skin, 12 ounces, cut into 3/4 inch cubes
Cornstarch, 2 tbsp
Honey, 0.25 cup - darker honey more flavorful
Cider Vinegar, Rice vinegar probably better 1.3 tbsp
Kikkoman Low Sodium Soy Sauce, 2 tbsp
Dole Pineapple Chunks in 100% Pineapple Juice for fewer calories, 2 cups

Sprinkle lightly with sesame oil just before serving for a different, but very pleasant flavor! Add or subtract the hot features to taste. Add more flavors to the rice when you cook it, e.g., dribble of soy sauce.

Use 20 ounce can of pineapple chunks. Drain and set aside juice for cooking rice. (Cook your favorite rice, e.g., brown, jasmine, in your usual manner. Add the pineapple juice to the liquid for taste. Rice is not included in the nutrient count for this recipe and must be added separately.) Mix the chicken, cornstarch, pepper, and a tablespoon of the soy sauce in a separate bowl. Mix the rest of the soy sauce, vinegar, rooster sauce, and honey in a bowl and set aside. Add the oil to a wok or heavy skillet at medium high heat and brown the chicken. ( several minutes, up to five) Add the peppers and cook on high for a minute or two. Then add the garlic, pineapple, and edamame. Cook for about five more minutes. Then add the cashews. Finally, stir a hole in the center and add the mixture set aside earlier. Heat for half a minute, then combine with all ingredients. Stir and heat throughout. Serve over your prepared rice.

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADSLIM.