REVIEW: I changed out the veggies depending on what looked fresh at the grocery. Asparagus subbed for broccoli is delicious if you love asparagus like I do. The sauce is the best part because it is very flavorful, especially after adding a generous amount of Sriracha! I did add a splash of fish sauce to the sauce to add depth. This will definitely be on my regular weeknight dinner rotation.
RECIPE:
1 lb chicken breasts, cubed into bite-size pieces
1 cup rice cooked per its directions (I prefer jasmine)
2 tbsp cornstarch
2 cups broccoli or asparagus, cut into bite-size pieces
1 cup frozen edamame (soybeans), shelled
2 garlic cloves, minced
1 red bell pepper, sliced thin
1 medium yellow onion, chopped
1/2 cup dry-roasted unsalted cashews
1 tbsp rice vinegar
1 tbsp fish sauce (optional)
3 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp dark sesame oil
1 tbsp canola oil
1 tbsp Sriracha
salt
pepper
Combine chicken, cornstarch, salt, and pepper in a bowl and toss until the chicken pieces are well-coated. To make the sauce, combine rice vinegar, honey, soy sauce, fish sauce, and sriracha in a bowl and set aside. Heat a large skillet or wok to medium-high heat. Add canola and sesame oil to the wok. Add chicken pieces and saute until chicken is lightly browned and is almost cooked through. Increase heat to high and add broccoli, edamame, garlic, bell peper, and onion. Stir fry for 5 minutes until vegetables are tender but not too soft.Check that chicken is cooked through. Add sauce and cashews and stir until heated through.
Bonus Tip: One of the trickiest parts of stir-frying is getting the timing just right - the chicken is cooked through but the veggies are not mushy or too crunchy. A really good method that I often use for ensuring the veggies are crisp-tender is to cook the hard vegetables (broccoli, asparagus, carrots, etc) beforehand. To do this, crank the wok up to high and add about 1/2 cup water in the bottom of the wok. Add vegetables to the water and cover. The veggies will steam in about 5 minutes, then remove them from the wok and set aside while cooking the rest of the stir fry. Add 'em back in at the end with the sauce. Works great!
