Honey Cashew Chicken with Rice

You’ll Need:

1 c. instant rice
2 6oz. chicken breasts, boneless & skinless, cut into 1″ cubes
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. olive oil
2 c. broccoli florets
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 c. dry-roasted cashews, unsalted
1 tbsp, rice vinegar
5 tbsp. honey
4 tbsp. soy sauce
2 tbsp. Sriracha

How To:

Cook rice according to package directions.

Combine chicken, cornstarch, salt, and pepper in a bowl.  Toss to coat.

Heat a large skillet over medium-high heat.  Add olive oil and sesame oil.  Add chicken mixture and saute for 4  minutes or until lightly browned.  Increase heat to high and add broccoli, garlic, onion, and red pepper.  Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently.  Stir in cashews.

Combine vinegar, honey, soy sauce, and Sriracha in a small bowl; stir with a whisk.  Add to chicken mixture over low heat and toss to coat.

Serve over rice.

Makes: 4 servings

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 25 minutes
Calories: 470

Adapted from Cooking Light.

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