Honey Cashew Chicken

Start by coating the cubed chicken breasts in the cornstarch (this will help your chicken caramelize and your sauce thicken) and salt and pepper.

In a hot skillet, add the canola oil and toasted sesame oil (my secret weapon!). Add your chicken and sautee until cooked through. While that cooks, combine the honey with the soy sauce and sriracha. Stir together. Then add your vegetables of choice to the chicken. I went with red pepper, bok choy, broccoli, snap peas, edamame, onions and garlic. Season with salt and pepper. Stir around a bit. Add your cashews. Stir around some more.

Pour your sauce over top. Stir around again until everything is sufficiently coated. In a small bowl, add a cup of cooked jasmine rice. Top with your stir-fry.