Honey Cashew Chicken

Honey Cashew Chicken

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Ingredients

  • * 1 cup instant rice (I used a combination of basmati and brown and made 3 cups)
  • * 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
  • * 2 tablespoons cornstarch
  • * 1/2 teaspoon salt
  • * 1/2 teaspoon freshly ground black pepper
  • * 1 tablespoon canola oil
  • * 1 tablespoon dark sesame oil
  • * 2 cups broccoli florets
  • * 1 cup frozen shelled edamame
  • * 2 garlic cloves, minced
  • * 1 medium yellow onion, finely chopped
  • * 1 red bell pepper, sliced
  • * 1/2 cup dry-roasted cashews, unsalted
  • * 1 tablespoon rice vinegar
  • * 3 tablespoons honey
  • * 2 tablespoons lower-sodium soy sauce
  • * 1 tablespoon Sriracha

Directions

1. Cook rice according to package directions, omitting salt and fat.

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.