honey cashew chicken.

I wanted something quick and easy for dinner and for lunch leftovers this week and so I threw a bunch of stuff in a pan and hoped for the best.  

I used half of an Arctic Gardens stir fry veggie mix and also added more broccoli and bamboo shoots.  


  • 1/2 bag of stir fry mix, added broccoli, bamboo shoots (You can really put whatever veggies you want in this.) 
  • 2 boneless, skinless chicken breasts (chopped into bite-sized pieces)
  • A couple of cloves of garlic, minced
  • 2 handfuls of cashews (Make them big handfuls)
  • 3 tbsp. honey (for sauce) 
  • 1 1/2 tbsp. soy sauce (for sauce)
  • A couple of dashes of sriracha (optional, for sauce.)
  • 2 tbsp. olive oil
  • 2 tbsp. corn starch 
  • Noodles or rice for serving

  • Heat olive oil over medium heat in a skillet or wok.
  • Add chicken, browning until the pieces are no longer pink.
  • Add veggies, extras, and garlic and cook according to directions for the veggies. 
  • For the sauce:  Add all sauce ingredients and mix.  I like simple.
  • Halfway through cooking the veggies add 3/4 of the sauce mix into the wok and stir regularly.  
  • Add cornstarch just before the veggies are done and stir to thicken the sauce.  
  • Serve with rice or noodles, using the reserved sauce to top over the stir fry or the noodles or rice. 

Easiest meal ever and I swear it is better than take out.  Absolutely delicious.  


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