Honey Cashew Chicken with RicePosted: November 10, 2012
2 (6 oz) boneless, skinless chicken breast halves, cut into 1″ cubes
2 Tbs cornstarch
1/2 tsp salt
1/2 tsp black pepper
1 Tbs canola oil
1 Tbs dark sesame oil
2 cups broccoli florets
2 garlic cloves minces
1 medium yellow onion, finely chopped
1 red bell pepper sliced
1 yellow bell pepper sliced
1/2 cup unsalted cashews
1 Tbs rice vinegar
3 Tbs honey
2 Tbs low sodium soy sauce
1 Tbs Sriracha (Can be omitted for people that don’t like spicy foods)
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 s
sauté 4 minutes or until lightly browned. Increase heat to high, add broccoli and the next 4 ingredients (through yellow 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 whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.
*Derived from Cooking Light