Sweet and Spicy Cashew Chicken

Adapted from Cooking Light

Inspired by Highlands Ranch Foodie and Saving Room for Dessert

~from Savoring Time in the Kitchen

Yield: Serves 4 (serving size: 1/2 cup quinoa or rice and 1 cup chicken mixture)

1 cup rice, or quinoa (I use Ancient Harvest brand because it does not need pre-rinsing)

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 tablespoon dark sesame oil

2 cups broccoli florets

1 cup frozen shelled edamame (green soybeans) or snow peas

Water chestnuts - optional

2 garlic cloves, minced

1 medium yellow onion, finely chopped

1 red bell pepper, sliced

1/2 cup dry-roasted cashews, unsalted

1 tablespoon rice vinegar

3 tablespoons honey

2 tablespoons lower-sodium soy sauce

1 tablespoon Sriracha

Cook quinoa or rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat.

Serve with cooked quinoa or rice.

Notes:  The serving sizes noted in the recipe are quite small so for 4 people you may wish to double this recipe.   I used a very large saute pan to accommodate all of the ingredients.