Honey Chicken Cashew with rice

Honey Chicken Cashew with rice
Honey Chicken Cashew with rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

. 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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