Cashew Chicken

I made this for dinner last night and it was too good! I had to share. I found the recipe on “How Sweet It Is” …. one of my new favorite recipe blogs.

This was definitely a winner! The kids gobbled it up and didn’t even flinch at the endamame. Imagine that.

This is not my pic. It is from the recipe blog. It disappeared before I could get my camera out.

I adjusted this recipe to feed 5-6. This was wonderful with Jasmine Rice. Mmmmm….

Cashew Chicken

4 large boneless, skinless chicken breasts, chopped

4 tablespoons cornstarch

4 tablespoons olive oil

2 cup mushrooms

1 red pepper, sliced thin

5 green onions, chopped

1/2 cup shelled edamame

3 cloves garlic, minced

1 cup unsalted cashews

6 tablespoons honey

6 tablespoons low sodium soy sauce

Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.

In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.