Wok Your World - Honey Cashew Chicken

Patrick and I love trying new Asian dishes. This one today is similar to this stir fry we currently make quite a bit. This one had those similarities (like coating the chicken with cornstarch) but reduced the prep time and cooking time by half. It doesn't pack quite the flavor punch the other stir fry does but being able to cut the prep / cooking time in half means I'm willing to sacrifice a wee bit of flavor!

And you'll never guess where I found the recipe! In the coupon section of the Sunday paper! I rarely flip through the coupon books because I rarely find a coupon to use. I find that the majority of the coupons are for processed foods and I try to stick with whole foods. And there are certainly times where I see coupons for products we buy but since I'm not a frequent coupon-er I have no system in place to store the coupons so, unfortunately, coupons are just a hassle for me. But every now and then I like to browse the coupon books to see if anything has changed and I'm ready to adopt some coupon-ing. Well on this particular flip through the coupon book there was a "Wok Your World" page with the following recipe and coupons for the canned pineapple and the soy sauce.

At first I was a little skeptical the recipe wouldn't be something I would want to try. The major offensive ingredient to me was the canned pineapple and I knew I could easily swap that out for fresh pineapple and make a few other substitutions to make it something we would want to try. I'm really glad I flipped through the coupon section that day! This Honey Cashew Chicken will be added to the meal plan rotation.

Honey Cashew Chicken

1 - 20 oz can pineapple chunks > we used fresh pineapple
2 cups brown rice, uncooked
2 chicken breasts, cut into 1" cubes > we used chicken thighs (had on hand in the freezer)
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1/4 c honey
2 tbsp soy sauce
1 tbsp rice vinegar
1-2 tsp sriracha
2 tbsp vegetable oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 c frozen edamame or peas
1/2 c dry roasted cashew pieces, chopped > we used peanuts

   Drain pineapple chunks; reserve juice. Combine juice with water to equal 1-3/4 cups. Prepare rice according to package directions, using juice mixture. [Since we used fresh pineapple we prepared the rice with chicken stock.] Combine chicken, cornstarch, salt and pepper in bowl; toss to coat.
   Whisk together honey, soy sauce, vinegar, and sriracha in small bowl; set aside.
   Heat oil in large skillet over medium-high heat. Add chicken mixture and cook for 4 minutes or until lightly browned. Increase heat to high, add garlic, red pepper, pineapple chunks and edamame. Cook for 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently; stir in cashews.
   Add honey sauce mixture to chicken mixture; toss to coat until heated through. Serve over rice.

It's Always Caturday!
Dupree showdown with a squirrel

Any coupon-ing tips for me?!

1 comment:

  1. Looks good. My coupon tip is remember to use it if you clip it! I only clip something if it is something I use but so many times I forget to give it the cashier. Love the pic.