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A complete meal with edamame, broccoli, onion, Sriracha and chicken all whipped up in less than 30 minutes? Perfect!
Cook rice according to package directions without the added fat or salt. When it’s done remove it from the heat and set aside.
Combine the diced chicken with the cornstarch, salt and pepper in a large bowl. Toss to combine.
Heat a large skillet over medium-high heat. Add the canola and sesame oils. Once the oil is hot add the chicken and saute until lightly browned, stirring to brown all sides. Then increase the heat to high and add the broccoli, edamame, garlic, onion and red bell pepper. Cook, stirring frequently, for about 5 minutes or until the vegetables are crisp-tender. Stir in the cashews.
In a small bowl combine the vinegar, honey, soy sauce and Sriracha sauce. Add this to the chicken mixture and toss to coat. Serve with rice.
(Adapted from a recipe in the June 2012 Cooking Light Magazine.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!