Ginger Honey Cashew Chicken

Recently I realized that I've been posting a lot about my life events and trips, and less about new recipes that I love and adore. In light of of this oversight, I wanted to share a delicious easy chicken recipe that I found on one of my favorite food blogs, Eat Live Run. This is one of those beloved easy meals that you can put together in about 30 minutes or less - my favorite type of dinner if we're being honest! Despite the fact that I don't (yet) have a demanding work schedule, kids, etc. I still love me some 30-minute dinners. 

This is a classic faux take-out meal that takes basic chicken and gives it an Asian zing of flavors using fresh ginger, honey, and spices. The roasted cashews take it to the next level with some crunch and texture in every bite. Fun fact: did you know that cashews are one of several foods that supposedly make you happier? The zinc they contain has been found to decrease depressive symptoms and improve mood. Read more about other "happy" food here.

Ingredients:
2 large chicken breasts, cut into bite-sized strips
2 tsp cornstarch
1/2 tsp salt
2 tsp fresh ginger, minced or grated
3 carrots, peeled and sliced thin
3 ribs of celery, sliced thin
1 cup chicken broth
1 T honey
1/8 tsp cayenne pepper (just a sprinkle)
1 T vegetable oil
2 green onions, chopped
1/3 cup roughly chopped roasted cashews

Directions:

1. Lay the chicken breast strips in a pie pan or large plate. Sprinkle with cornstarch, salt and ginger. Toss so all the strips are coated well and refrigerate for 20-30 minutes.
2. While the chicken is in the fridge, chop the carrots and celery.
3. Whisk together the chicken broth, honey, and cayenne pepper. Add the sliced carrots, celery, and broth mixture to a medium sauté pan and heat over medium-low for about 10 minutes. Set aside when done and vegetables are tender.
4. Begin cooking the rice.
5. Heat the oil over medium high heat in a large skillet. Drop the chicken in and cook for about eight minutes or until pieces are no longer pink in the middle.
6. Add the contents of the broth/veggie pan to the chicken pan, then add the green onions and cashews. Cook for about five minutes so that the sauce can thicken. Serve over steamed rice.