Honey Cashew Chicken with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth. Ingredients:
1 cup instant rice |
2 (6-ounce) 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 (green soybeans) |
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 (hot chile sauce, such as huy fong) |
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.
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