I have a dirty little secret.
Sometimes…SOMETIMES…I really just throw all the random ingredients I have in the kitchen together and call it a meal. Most of the time it works out, but sometimes it fails miserably. I just roll with the punches though because if I can avoid one extra trip to the grocery store a week, it really is a small victory.
You feel me?
That was the case with this chicken! A few days ago I took a quick kitchen inventory and saw I had chicken breasts I had to use up, along with a random bag of cashew halves sitting open in my freezer (lucky there was no freezer burn…yet). So, I channeled my inner Martha Stewart and threw together a tasty and healthy dinner.
I love the bit of sweetness that the honey gives the chicken breasts…along with the spice of the ginger and the buttery cashew pieces. I served this meal over fluffy jasmine rice because it just seemed like the right thing to do.
And then I ate a piece of chocolate cake and called it a night. Well, actually Adam and I split a piece of chocolate cake. He said he wanted to eat healthy all week and I was merely there for moral support.
What are girlfriends for anyway?
Ginger Honey Cashew Chicken
2 large chicken breasts, cut into strips
2 tsp cornstarch
1/2 tsp salt
1 T canola oil
2 tsp fresh minced ginger
1/2 cup chicken broth
1 T honey
2 green onions, chopped
1/8 tsp cayenne pepper (just a sprinkle)
1/3 cup roughly chopped roasted cashews
Lay the chicken breast strips in a pie pan or large plate. Sprinkle with cornstarch, salt and ginger. Toss so all the strips are coated well and refrigerate for 20-30 minutes.
While the chicken is in the fridge, whisk together the chicken broth, honey, green onions and cayenne pepper. Set aside.
Heat the oil over medium high heat in a large skillet. Drop the chicken in and cook for about eight minutes. When chicken is done, remove and place on a plate to keep warm.
Deglaze the pan with the sauce and whisk well to get up any little bits of chicken stuck to the bottom of the pan. Simmer for a couple minutes and then add the chicken, as well as the cashews, back to the pan. Cook for another five minutes so that the sauce can thicken and the chicken can warm back up if cool.
Serve over jasmine rice.