Honey Cashew Chicken with Rice - GV Foods

Honey Cashew Chicken with Rice

Ingredients

  • 1 cup instant rice
  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ 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
  • ½ 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.

 

Recipe By: Kate Parham, Honey Cashew Chicken with Rice.

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