Oooh, this was a yummy stir fry!!! Even the leftovers were great! It tasted so healthy and flavorful all at the same time! You should definitely try this one!
Recipe adapted from Cooking Light, June 2012
1 pkg. soba noodles
2 boneless, skinless chicken breasts, cut into 1-in. cubes
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. dark toasted sesame oil
2 c. broccoli florets
2 large carrots, sliced
1 c. frozen shelled edamame
2 tsp. minced garlic
1 red bell pepper, sliced
1 small yellow onion, diced
1 c. dry-roasted cashews
2 Tbsp. rice vinegar
4 Tbsp. honey
3 Tbsp. soy sauce
1/2 Tbsp. Sriracha sauce
Cook soba noodles according to package directions.
Combine chicken, cornstarch, salt, and pepper. Stir to coat.
In a large skillet, heat olive oil and sesame oil over medium-high heat. Add chicken mixture and saute for 4 minutes or until lightly browned. Increase heat to high and add broccoli, carrots, edamame, garlic, pepper, and onion. Cook for about 5 minutes or until vegetables are tender-crisp and chicken is cooked through, stirring frequently. Add in cashews and stir.
In a small bowl, whisk together vinegar, honey, soy sauce, and Sriracha sauce. Add to chicken mixture and toss to coat. Serve over noodles.
Husband Rating: 9.5 out of 10
Food for Thought: The original recipe called for twice as much Sriracha sauce. I halved in for the boys but definitely think the heat would be tasty for those of you out there that like a little kick.