Sweet and Spicy. I prefer things sweet but my husband likes things spicy! I love when I can come up with something that will satisfy us both.
This cashew chicken is the perfect balance. It is sweet from the honey with the perfect amount of sriracha to give it just a little zip.
Even though it has that spice, my husband likes to add just a bit more. He sprinkled on come dried chili pepper from Gourmet Garden. Too spicy for me but he loved it. We both get to be happy, sweet with a little spice.
Don't forget to enter the TripleSBites giveaway here. Gourmet Garden is giving away a fantastic set of spices!
Honey Sriracha Cashew Chicken Recipe
3 boneless skinless chicken thighs, cut into small pieces, about 1 lb
3 tablespoons arrowroot or cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon sesame oil
1 medium head of broccoli, cut into small florets, about 3 cups worth
1 onion, chopped
1/2 cup snowpeas, cut in half
1 red bell pepper, chopped
2 cloves garlic, minced
1/2 cup dry roasted unsalted cashews
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha hot sauce
3 tbsp. of water
1 tbsp. cornstarch (optional)
Mix the cornstarch, salt and pepper. Sprinkle over the chicken in a mixing bowl and toss to coat the pieces. Set aside.
Prep the vegetables and place them in a separate bowl.
In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar and sriracha. Set aside.
Heat the oils in a large pan over medium high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.
Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. Mix the water and cornstarch and quickly add it to the pot if desired. The sauce should thicken slightly and stick to everything in the skillet. It thickens more with the extra water and cornstarch. I like to eat this over rice to soak up all the nummy gooey sauce.