Honey Cashew Chicken

This is a recipe that I adapted from an online source. The problem with the original was that the chicken just didn't have any flavor - the rest was great.  So, cook the chicken first, remove from pan or not, but don't add the onion until after the chicken is cooked.  The chicken needs to brown some or it just tastes bland.

Photo is from original site.

I used 2 boxes of frozen sugar snap peas and added about 1 teaspoon more of cornstarch. The addition wasn't necessary.  For variation, consider adding raisins, sliced grapes or chunk pineapple.



Honey Cashew Chicken

1 tbsp cornstarch
1 1/2 teaspoon honey
2 tablespoons soy sauce
6 tablespoons chicken broth
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoons grated fresh or jarred ginger
1/2 teaspoon crushed red pepper
1 1/4 boneless, skinless chicken, cut into 3/4 inch pieces
6 oz (about 2 cups) snow peas, trimmed
1 large red bell pepper, seeded, cut into strips
1/2 cup cashews, unsalted

In a small bowl, whisk 1 tablespoon water with cornstarch until smooth. Whisk in honey, soy sauce and chicken broth.

Warm oil in a large skillet over high heat. Add garlic, ginger and crushed red pepper.

Add chicken and stir fry until opaque, 5 to 6 minutes. Add onions and cook for another 1-2 minutes.  Add snow peas, bell pepper and cashews and heat for 1 to 2 minutes. Stir in reserved sauce and pour into skillet. Cook for 1 to 2 minutes longer, stirring until sauce is bubbling and has thickened. Serves 4

There are 19 grams of carb in each serving, so great for low carbs.  Serve rice if  you want more.

recipe originally from : http://dailysavings.allyou.com/2012/09/28/honey-recipes/

Orange Beef Teriyaki

This was pretty good and worth trying again. The only way I can thinly slice steak is to cut it while partially thawed.

Orange Beef Teriyaki

Nelly Parker, Hersey, MI
America's Family Recipes 2006 by Taste of Home

1 can (11 oz.) mandarin oranges
1 tablespoonb cornstarch
1 1/2 pounds bonelss beef sirloin steak, thinly sliced
2 tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons honey
1 1/2 teaspoons ground ginger
1 garlic clove minced
Hot cooked rice
Green onion and orange peel curls, optional

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside. In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice. Garnish with curls if desired. Yield 4-6 servings