If you get Cooking Light magazine, you probably just received this recipe in the mail so this will be nothing new to you. If not.. what is wrong with you?! Jusstt kidding… but seriously, get a subscription. I’ve never once been disappointed with one of their recipes, and I make them a lot. This one was no different. Enjoy!
Honey Cashew Chicken with Rice – very slightly adapted from Cooking Light
1 cup brown rice
2 (6 oz) skinless, boneless chicken breasts, cut into 1″ cubes
2 tbsp. cornstarch
1/2 tsp. salt (it won’t kill you to omit this because the soy sauce is high in salt)
1/2 tsp. black pepper
1 tbsp. canola oil
1 tbsp. sesame oil
2 cups broccoli florets, chopped into bite size pieces (smaller the better so they cook faster)
1 cup frozen shelled edamame
2 garlic cloves, minced
1/2 Spanish onion, finely chopped
1 red bell pepper, sliced
1/2 c dry roasted, unsalted cashews
1 tbsp. rice vinegar
3 tbsp. honey
2 tbsp. low sodium soy sauce
1 tbsp. hot sauce (The original recipe calls for Sriracha but I didn’t have any handy)
- Cook the rice according to the box, omitting salt and fat.
- Combine chicken and next 3 ingredients in a bowl, toss to coat.
- Heat a large non-stick 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, 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 wisk. Add vinegar mixture to chicken mixture, toss to coat. Serve over rice.