Chicken Cashew Stir Fry

I love stir fry recipes...they are quick, easy to make and are healthy food choices. They come in handy for those midweek dinner options when you are late from work and want to eat yummy food but have no energy to cook those time consuming dinners. I prefer serving this with brown rice but you can also have it with white rice.

Chicken Cashew Stir Fry

Ingredients:

• 2 cups (or 1 pound) boneless, skinless chicken breasts, cubed
• 1/4 cup honey
• 1/4 cup red chilli-garlic paste
• 1 cup brocoli florets
• 1/4 cup carrot, cut into strips
• 1/4 cup red bell pepper, cut into trips
• 1/4 cup corn
• 1 tbsp corn flour
• 1 tsp black pepper powder
• 1 tbsp cashews
• pinch of salt
• Oil for frying

Red Chilli Garlic Paste

• 5-6 red chillies
•  2-3 garlic
• water as required

 Method:

• Soak 5-6 red chillies in water for 15-20 minutes. Then grind the red chillies and garlic to a fine paste and keep aside.
• Clean the chicken and cut into small cubes. In a bowl, combine the chicken, corn flour, black pepper powder and salt till the chicken gets coated with the  mixture.
• Heat oil in a wok and  add the chicken. Cook it on both sides till its soft and tender.
• Now remove the chicken in a bowl and keep aside.
• Add the broccoli, red bell pepper and corn to the wok. Stir fry till the veggies are cooked and yet firm. (Don't over cook the veggies, the crunchiness of the veggies make the dish very flavorful; It also helps veggies to retain their color when not overcooked)
• Now add the cashews, chicken pieces, honey and the red chilli paste to the veggies. Mix them well so that the veggies and chicken gets coated with the honey and chilli paste.
• (You can substitute red chilli paste with sriracha sauce as well...I tried both recipes and both taste delicious)
• Serve chicken cashew stir fry with rice of your choice.