1/4 cup pure honey

1 tablespoon fresh lemon juice

1 tablespoon sriracha, to taste

1 tablespoon cider vinegar

1 1/4 teaspoon kitchen salt

1 tablespoon + 2 teaspoons vegetable oil

1 lb. boneless, skinless chicken breasts

1 tablespoon finely chopped garlic

1 teaspoon grated ginger root

1 1/2 cups fresh bean sprouts

1/4 cup reduced-sodium chicken broth

2 teaspoons corn starch/ corn flour

3 tablespoons chopped cilantro leaves

1/2 cup chopped roasted cashew nuts


  • Stir the honey, fresh lemon juice, cider vinegar, sriracha sauce and kitchen salt in a small bowl.

  • Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking.

  • Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook undisturbed.

  • Cook until browned on the bottom for 2 to 4 minutes. Turn chicken over and continue cooking.

  • Stir chicken once or twice, until no longer pink on the outside. Cook it for 2 to 3 minutes longer.

  • Remove the cooked chicken from the skillet or wok with a spatula and set this aside on a plate.

  • Add 2 teaspoons oil to skillet or wok and return to high heat. Add garlic and ginger, and stir fry.

  • Cook until fragrant but not browned about 30 seconds. Add bean sprouts and stir to coat it well.

  • Stir in the honey sriracha sauce. Cover cook till the sprouts are slightly wilted for 2 to 3 minutes.

  • Stir the chicken broth and cornstarch together in a small dish and stir it into the chicken mixture.

  • Bring to simmer, stirring constantly. Add the chicken and cook till the chicken is cooked through.

  • Remove from heat, stir in chopped cilantro and cashews. Serve warm with baguette or white rice.

Recipe from Healthy Seasonal Recipes.com