Who doesn’t love a good plate piled high of Chinese food? A little bit of fried rice here, some sesame chicken there.If it wasn’t loaded with MSG I would probably order Chinese take out every night…something about those cute little white take-out boxes just always get me. I think my favorite part about it is the endless flavors you can get from just a handful of key ingredients. So you better rest assure that I always have soy sauce, teriyaki, sriracha, and hoisin sauce in my fridge.

This recipe calls for 3 of those ingredients and takes a mere 20 minutes to cook. It has a bold sauce with the perfect amount of sweetness. I served it over some zucchini noodles (thanks to my girl Jesse for the bomb birthday present 🙂 ), so I actually ate my weight in vegetables.

Yields 4 servings

Ingredients

• 1 pound of chicken breast – cubed
• 1 small yellow onion sliced
• 1 clove of garlic minced
• 4 stalks of celery chopped
• 4 carrots chopped
• 5 green onions chopped
• ½ cup of cashews
• 2 tablespoons of hoisin sauce
• 2 tablespoons of sriracha
• ½ cup of low-sodium soy sauce
• ¼ cup of water
• 1 teaspoon of crushed red pepper

Instructions

1. In a medium bowl whisk together the hoisen, sriracha, soy sauce, water and red pepper
2. Heat a large sauté pan on medium heat
3. Cook onion and garlic, stirring constantly until fragrant then add the chicken
4. Brown the chicken thoroughly — takes about 7-10 minutes
5. Add the carrots, celery and green onion to the pan and continue to stir for 5-6 minutes
6. Bring the heat up to high and add the cashews and sauce and mix well
7. When the sauce begins to boil stir for 5 more minutes then remove from heat
   • NOTE: If you are using the zoodles (zucchini noodles) now is the time to heat them quickly in a sauce pan on high heat
   • NOTE: If you are using rice, begin cooking according the the package before you start the entire recipe
8. Let the chicken cool before indulging on this delicious plate!

❤ the fit bitch