2 6-oz chicken breast halves, cut into 1-inch cubes
2 Tbsp cornstarch
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp canola oil
2 Tbsp dark sesame oil
2 cups broccoli florets
1 garlic clove, minced
1 medium onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 Tbsp rice vinegar
3 Tbsp honey
2 Tbsp low-sodium soy sauce
1 Tbsp Sriracha
Instructions
Cook rice according to 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 saute 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.
Cobmine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
Originally Submitted
10/19/2012
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