Honey Cashew Chicken
A Chicken Recipe with a sweet flavour.
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
Instructions
- Cook rice according to package directions, omitting salt and fat.
- Combine chicken and next 3 ingredients in a bowl; toss to coat.
- 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.
- 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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