Pat chicken dry and cut into 3/4-inch pieces. Toss chicken with 2 tablespoons cornstarch until coated; set aside.
Our quickest stir-fry comes together in just 25 minutes and is packed with ingredients you love like honey, cashews, rice, and chicken.
Servings and Ingredients
|1 lbs.||Hy-Vee boneless chicken breast tenders|
|3 tbsp.||Hy-Vee cornstarch, divided|
|¾ c.||Hy-Vee 33%-less-sodium chicken broth|
|½ c.||Hy-Vee honey|
|⅓ c.||Hy-Vee less-sodium soy sauce|
|1 tsp.||refrigerated ginger paste|
|¼ tsp.||sesame oil|
|¼ tsp.||Hy-Vee crushed red pepper|
|7 tsp.||Hy-Vee canola oil, divided|
|12 oz.||Hy-Vee Short Cuts broccoli, cut into bite-size florets|
|¾ c.||shredded carrot|
|¾ c.||Hy-Vee Short Cuts tricolor pepper strips|
|⅔ c.||Hy-Vee whole lightly salted cashews|
|Hot cooked rice|
|Green onions, sliced, for garnish|
Things To Grab
- Small bowl
- Wok or large nonstick skillet
- Meat thermometer
Stir together broth, honey, soy sauce, remaining 1 tablespoon cornstarch, ginger paste, sesame oil, and crushed red pepper; set aside.
Heat 2 teaspoons canola oil over medium-high heat in a wok or large nonstick skillet. Stir-fry half of chicken for 2 to 3 minutes or until cooked through (165 degrees). Remove chicken from wok. Repeat with remaining chicken and 2 teaspoons canola oil.
Heat 2 teaspoons canola oil over medium-high heat. Add broccoli; stir-fry 1 minute. Add remaining 1 teaspoon canola oil, then add carrot and pepper strips; stir-fry 2 minutes more.
Push vegetables to edge of wok. Stir broth mixture and add to center of wok; bring to boil. Stir in chicken and cashews; cook and stir 1 minute or until slightly thickened. Serve over rice. Garnish with green onions, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 85mg
- Sodium: 1000mg
- Total Carbohydrates: 51g
- Protein: 33g
Hy-Vee Seasons September 2020