Honey Cashew Chicken

Ingredients

• 1 cup Instant Rice
• 3 whole Boneless Skinless Chicken Breast, Cut Into 1-inch Cubes
• 3 Tablespoons Cornstarch
• ½ teaspoons Salt
• ½ teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Canola Oil
• 1 Tablespoon Sesame Oil
• 2 cups Broccoli Florets
• 1 cup Frozen (shelled) Edamame
• 2 cloves Garlic, Minced
• 1 whole Sweet Onion, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Sliced
• ½ cups Dry-roasted Cashews, Unsalted
• 1 Tablespoon Rice Vinegar
• 3 Tablespoons Honey
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Sriracha Sauce

Preparation Instructions

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.)