We love stir-fry's in our house! I think it is a great way to dress up the regular ol' chicken breast and besides, it is the ONLY way I won't get a whiney "Chiiiicken....again....??" out of my husband when he asks what is for dinner. They are also a great way to use up vegetables in your fridge. I often make this with zucchini and sometimes even a green or red pepper. Today, I only used the green onions in which the recipe calls for. Such is the reason I had to give these honey roasted carrots a try. The plate was screaming for a bright colored vegetable!
This is another easy and healthy meal. The cashews in the chicken make the fat factor go up a little, but we all know it is a good fat!
Here are all the ingredients you'll need for the Cashew Chicken:
What you can't see in this photo is the pacifier that I discovered sitting on the cutting board next to the *raw* chicken. I blamed it on the 3 year old. And lets just pretend I threw it away immediately thereafter.
Chicken, Onions, and Garlic...such a yummy smell!
Almost done! Uggh...the lighting on this photo is horrible. I understand it is better to photograph food during the day, with natural light, flash turned off. This must be why.
All plated up and ready to eat!
I'm loving this close-up! Honey, just think, it would look even better with that fancy shmancy camera....
Ok, now here's the recipe:
Adapted from Martha Stewart EVERYDAY FOOD Copyright 2007
1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes
1 TBSP cornstarch
kosher salt and fresh ground pepper
2 TBSP canola oil
6 garlic cloves, pressed or minced
8 green onions, each cut into 1-inch pieces
2 TBSP seasoned rice vinegar
3 TBSP hoisin sauce
3/4 cup toasted cashews(toast in a sucepan on low-med heat for about 8 -10 minutes)
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper
In a large nonstick skillet, heat the oil over med-high heat. Cook the chicken, tossing often, until browned, about 5-6 minutes.
Add the garlic and green onions, cook for a couple minutes until onions are starting to get tender. Add vinegar, cook until evaporated; about 30 seconds.
Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Add in cashews and serve immediately over white or brown rice.
Honey Roasted Carrots
Before the roasting. Again, serious lighting issues...
After. Mmmm....these were so delicious.
Is it time to eat yet???
Honey Roasted Carrots
3 cups baby carrots(or whole carrots, cut into 2 inch pieces)
2 TBSP good olive oil
1 TBSP honey
kosher salt and freshly ground pepper
fresh parsley, minced
Preheat oven to 400 degrees.
Place carrots in a medium bowl. Add olive oil, honey, salt and pepper. Don't be too shy with the salt. Toss to coat and then place on a baking sheet.
Roast in the oven for about 25 minutes, or until they are just beginning to caramelize. Garnish with fresh parsley.
These are seriously good! Enjoy!