Honey, Cashew and Vegetable Stir Fry with Shrimp or Chicken

"Prep the ingredients, toss them in the pan, 
stir fry and enjoy!"

1 cup rice (white or brown) or stir-fry noodles
8-12 shrimp (depending on size) or 2 boneless skinless chicken breasts, cut into 1/4" strips
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons canola oil (do not use olive oil)
1 tablespoon dark sesame oil

Vegetables (choose 4-5):
2 cups broccoli florets, cut into bite-sized pieces
1 1/2 cups snow pea pods, strings removed
1 cup carrots, 1/8" slices
1 cup shelled edamame (you can find this in the freezer section)
1 medium onion, slice into quarters, then 1/4” slices
1 large red, yellow or orange bell pepper, thinly sliced
2 cups bean sprouts
1 cup celery, 1/4"slices
1 cup fresh mushrooms, sliced

2 garlic cloves, finely chopped
1/2 cup cashews, unsalted
2 tablespoon rice vinegar
5 tablespoons honey
3 tablespoons soy sauce

Note:  Have all ingredients prepped and ready to toss into the pan.

1.     Cook rice or noodles according to package directions.

2.     Combine vinegar, honey and soy sauce in a bowl.  Set aside.

3.     Toss shrimp/chicken with cornstarch, salt and pepper.

4.     In a large skillet, sauté shrimp/chicken in oils, over medium heat, until it is lightly browned.

5.     Increase heat and toss in vegetables.  Cook for 5-6 minutes until vegetables brighten.

6.     Add garlic and cashews; stir and sauté for a minute more.

7.     Pour vinegar/honey/soy mixture into pan and toss to coat all vegetables.

8.     Plate rice or noodles; top with stir-fry.

9.     Serve and enjoy!


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