Who doesn’t love a good rice bowl?! I got this recipe awhile ago from Julene (who I met through the classes at our Salt Lake Store) but I used my Honeyville Food Storage items to make this already quick dish quicker! Seriously folks, start your rice now because this dish comes together in minutes!
2 cups Honeyville Freeze Dried Chicken
1/2 cup Honeyville Freeze Dried Celery
1/2 cup Honeyville Dehydrated Carrot Dices
1/4 cup Honeyville Dehydrated Green Onions
1 cup Cashews, roughly chopped
3/4 cup Orange Juice
1/3 cup Honey
1/4 cup Soy Sauce
1 Tbsp Corn Starch
1/2 tsp Ground Ginger
1 tsp Garlic Powder
1/4 tsp Black Pepper
1 Tbsp Canola Oil
Re-hydrate the chicken and carrots according to directions on each of their packaging.
Because I have been working with Honeyville product for so long I have good idea what products hydrate faster than others. Honeyville freeze dried celery and dehydrated green onions I knew would take about second to re-hydrate so I just put them dry in the strainer and poured the carrot and chicken water over top as I was straining their liquid. Great use of that water and less bowls for me to clean!
While everything is draining mix up the sauce in a bowl by adding the orange juice, honey, soy sauce, corn starch, ground ginger, garlic powder and black pepper. Stir until everything comes together.
|Honesty moment: I forgot to add the corn starch before I took this picture. Yowers, don’t forget the corn starch as it will help to thicken the sauce!|
Next heat the canola oil in a large skillet over high heat. Once hot add the chicken and veggie mixture. Stir fry everything together until it is warmed through and fragrant.
Pour the sauce in and continue cooking until the sauce bubbles and thickens.
Turn off the heat and fold in the cashews.
Serve over rice (or Quinoa or Brown Rice or whatever floats your boat).
Enjoy! What is your go-to dish on busy nights?