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Monday, January 10, 2011

January 5 - Honey Cashew Chicken

I was looking over some old blog posts and came across the night I made cashew honey chicken. It was a huge hit before, so I figured it would be a sure hit. The boy and I still liked it as much (although this time he liked the beans and not the cashews - totally opposite of before). Linds ate a little, although this was the night before she got sick, so she didn't scarf it down like she did before. Luke? Well, Luke's been boycotting dinners again. ::SIGH:: My favorite part? It's super low-cal (only 190/serving with 4 total servings in the batch - not including the rice). Here's the recipe!

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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