Honey-Cashew Chicken and Vegetables
Coconut Quinoa
Ingredients
- ½ lb boneless, skinless chicken breasts, cut into large chunks
- 1 Tbsp cornstarch
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 tsp dark sesame oil
- 1 (12-oz) pkg vegetable stir-fry medley (such as Eat Smart)
- ¼ cup dry-roasted cashews
- 1 Tbsp low-sodium soy sauce
- 2 tsp unseasoned rice vinegar
- ½ Tbsp honey
Instructions
- Toss together chicken, cornstarch, salt, and pepper in a bowl.
- Sauté chicken in hot oil in a skillet over medium-high heat 4 minutes or until lightly browned. Add vegetables. Cook 5 minutes or until vegetables are tender and chicken is done. Stir in cashews.
- Combine soy sauce, vinegar, and honey in a bowl; drizzle over chicken. Toss.
Side Dish Ingredients
- ½ cup quinoa, rinsed and drained
- 1 tsp dark sesame oil
- ½ cup light coconut milk
- ¼ cup water
- ⅛ tsp kosher salt
- ½ tsp toasted sesame seeds
Side Dish Instructions
- Cook quinoa in hot oil in a medium saucepan over medium heat 2 minutes or until toasted and fragrant.
- Add coconut milk, water, and salt. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Sprinkle with sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
357
|
214
|
571
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 25 | 30 | 55 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 574 | 141 | 715 |
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