Honey cashew chicken with rice
Recipe by Michelle
1 cup instant rice
2 boneless, skinless 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 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) OPTIONAL
1. Cook rice according to package directions, keep warm.
2. Meanwhile, 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, swirling to coat.
4. Add chicken mixture, and sauté for 4 minutes or until lightly browned.
5. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper).
6. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently.
7. Stir in cashews.
8. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk.
9. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
main courses, chicken June 22, 2012 04:00
Author myrecipes.com/recipe/honey...
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