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Sunday, February 21, 2010

Feb. 21 - Cashew Honey Chicken

I bought a bulk-box of Purdue shortcuts for an incredibly cheap price from BJs a few weeks ago, but when I got home I realized they were the Honey-flavored and probably would taste a little funky in fajitas or enchiladas like I was planning to use them for. I debated what I could use them in and came across the cashew honey chicken recipe on the Purdue site. It was one of the quickest meals ever (seriously, like 30 seconds prep and about 5 minutes cook time) and I served mine over rice (which actually took about 1/2 an hour in my rice cooker, but there is no work involved with that). The boy didn't like the beans (go figure), but Linds begged for seconds after eating her entire bowl-full. Definitely a keeper!

Cashew Honey Chicken
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 6 oz.
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 box (9 ounces) frozen cut green beans, thawed
1/3 cup cashews

  1. In small bowl, whisk together broth, soy sauce, brown sugar, cornstarch and ginger. 
  2. In large nonstick skillet, stirring frequently, bring broth mixture to a boil over medium-high heat.
  3. Add chicken and green beans and heat, stirring occasionally, 5 minutes.
  4. Sprinkle with cashews and serve, if desired, over hot rice.

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