Tender chicken stir-fried with fresh string beans and cashews in a silky honey sauce, all mixed with noodles.
I love a good stir-fry! They are usually quick (yay!), reasonably healthy (yay!) and scrumptious (triple yay!). The perfect quick/healthy/scrumptious thing to make at the end of a long and not so scrumptious day. So break out the skillet (or if you are fancier than me, kitchen equipement-wise, the wok) and away we go!
If your supermarket carries chicken tenders, they are the best and easiest thing to use for this recipe. My supermarket toys with me by sometimes having them and sometimes not, so I tend to grab a few of them each time they are there and tossing them in the freezer for chicken tender emergencies. If you can’t find them, simply make your own by taking a regular old boneless chicken breast and slicing it up into pieces that are about three inches long, a inch or so wide, and about 1/4 to 1/2 inch thick. Approximately. Don’t drive yourself crazy.
Once you are all set with the chicken, you’re going to mix up a quick sauce of chicken broth, soy sauce, cornstarch and honey that is going to turn into something more delicious than any take-out you’ve ever eaten. Now comes the fun part – the stir-frying! Add a little olive oil to your frying pan and crank up the heat until it is HOT. Add the chicken and stir it around until it is cooked through – with those small pieces it is going to take about 3-5 minutes. Finish it off in the last 30 seconds with some chopped garlic and then transfer it to a plate.
Next you are going to toss in a few of these. You can either cut them in bite sized pieces, or just snap off the stems and let everyone fend for themselves like I do.
Stir these guys around for about three minutes and then add your chicken back in, along with the cashews. Stir for another minutes (we know understand why “stir-fry” is such a great name) and now pour in your honey sauce. Stir stir stir, and in about one more minute it is going to thicken up into a gorgeous, silky-sweet sauce.
Now all that is left for you to do is pour the whole thing over a bowl of spaghetti, give it a toss or two, and dig in. Who needs take-out ever again??
Still Hungry?
Chicken Sesame Noodles, from Framed Cooks
Sake Steamed Chicken, from Framed Cooks
Gung Bao Chicken, from Leite’s Culinaria
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Honey Chicken Stir-Fry
Prep Time: 5 minutes- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
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Pin RecipeIngredients
- 1 1/2 cups chicken broth
- 4 tablespoons soy sauce
- 4 tablespoons cornstarch
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 pound chicken tenders (or boneless chicken breast, cut up into 3 inch strips)
- 2 minced garlic cloves
- 2 cups fresh string beans, trimmed
- 1/2 cup salted cashews
- 1/2 pound freshly cooked spaghetti
Instructions
- Whisk together broth, soy sauce, and cornstarch. Stir in honey.
- Add olive oil to large skillet and heat over high heat for about 2 minutes. Add chicken and stir until cooked through, about 3-5 minutes. Add garlic in the last 30 seconds or so of cooking. Transfer to plate.
- Add string beans to skillet and stir for about 3 minutes. Return chicken to skillet along with string beans and stir for another minute.
- Give the sauce one more stir and add to skillet. Cook until sauce is slightly thickened and everything is coated well, about one minute.
- Pour chicken mixture over hot spaghetti and toss until combined. Serve at once.
Mmm-mmm-mmm. And I, too, have tenders in the freezer, but I bet the dark meat of chicken thighs would also be excellent in this sauce. And!!! I have some thighs in my fridge! I think I see dinner.
Another yummy recipe.
And you are right!! Hope your dinner was scrumptious. :)
Right, I wanted to print this recipe for tomorrow night dinner but it only prints the picture. Before if I clicked print on the print button it took me straight to the print window… Now it takes me to close the floating adds and won’t let me print the recipe. What am I doing wrong?
It looks fab, we will have chicken tomorrow night!
Hi Catherine! Sorry about that – it was a coding mistake while I was typing it up. I must have been overly excited about the recipe! :) It should print fine now. Thanks for letting me know!
Thanks Kate! Happy camper now!
Hurray! :)
dishes like this are EXACTLY why take-out is but a mere figment of my past…so easy and SO tasty!
Right?? This recipe actually makes me step away from the phone when I get that “call for take-out” urge.
I’m eating this as we speak! Very very yummy! I probably used about 3 tbs olive oil total. I drizzled more honey over the whole dish in the wok before serving and heated for a bit longer. Instead of spaghetti I used organic whole wheat lo mein noodles. This dish was delightful, thank you!
Amanda, that sounds just wonderful! I love the honey-drizzling part…must try that next time!
I would love to see calorie counts for this and all recipes. Sounds easy and something kids will eat too!
Hi Sandy – I wish I could say yes on the calorie counts, but that’s something that’s been hard for me to figure out and I’d hate to provide less than reliable info! I do think this one is a healthy (and delicious!) one. :-)
That was the best thing I’ve had in a long time, especially considering how easy and not-unhealthy it is. Thanks so much for this one.
My pleasure! Isn’t it the best when something is truly “good and good for you,” as they say? :)