Honey Cashew Chicken with Rice + Weekly Menu

My sister-in-law texted me last night a picture of the Dungeness Crab Sandwich at Beecher’s restaurant in Seattle. You know, the sandwich that I wanted most to try, of all foods in Seattle, and they. were. out. I laughed. Then I felt a little sad. I mean, our dinner was Papa Johns. Our table? A large Tupperware storage container. My chair? A beach chair that sits 4 inches off the ground.

I texted back, “!!! Get it. Write an essay on its epic-ness. And I will try to be happy for you and live vicariously through you.” Crab, it gets me goin’. Kind of like American-Chinese.

Chinese food in many US restaurants is a matter of choice. Do I choose this fried piece of meat slathered in this sauce…or this fried piece of meat in that sauce? Hmmm. Authentic or not, it’s delicious. Good for you? Not so much. But recipes like this can change that. Stir frying can be just as good, maybe even better.

This recipe from Cooking Light had 5-star reviews. That’s generally a strong indication that dinner will be good, and approved by all. All being…Mr. Prevention.

This recipe utilizes all the Asian flavors that work to create truly flavor-packed meals. Ingredients such as toasted sesame oil, Sriracha, rice vinegar, honey, and soy sauce should be staples in the kitchen of any home cook. Unlike the Americanized Chinese we so commonly find available, this meal packs lots of color (vitamins, minerals, and antioxidants) and lean protein. I even managed to use up the last of my edamame reserves for this one!

Feel free to get creative with the veggies — to bulk them up or change them up. Just don’t forget the cashews…you’ll love that crunch and nutty flavor.

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Honey Cashew Chicken with Rice adapted from Cooking Light

1 cup dry brown rice
2 (6-oz) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tbsp cornstarch
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp dark sesame oil
2 cups broccoli florets
3/4 cup frozen edamame, shelled
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/3 cup dry-roasted cashews, unsalted
1 Tbsp rice vinegar
3 Tbsp honey
2 Tbsp lower-sodium soy sauce
1 Tbsp Sriracha

Directions:

Cook rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add sesame oil. 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.

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.

Yield: 4 servings (3/4 cup rice with 1 cup chicken mixture)

Nutrition Information (per serving): 502 calories; 13.3 g. fat; 41 mg. cholesterol; 712 mg. sodium; 68.8 g. carbohydrate; 5.3 g. fiber; 30.3 g. protein

Result: A quick meal ready in about 30 minutes. The sauce had great flavor and just a touch of spice. The leftovers reheated great for lunches and this was definitely husband-approved. Enjoy!

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Weekly Menu: June 24th – 28th

• Sunday: BBQ at friend’s
• Monday: recipe swap burgers
• Tuesday: Crock Pot Dr. Pepper Brisket Tacos
• Wednesday: Baked Lemon Pasta
• Thursday: TBD..I’m making my way through my cooking magazines

Today we get to reconnect with old friends from Mr. Prevention’s work. Some of them I haven’t seen since 2008! Time flies.

Be well,