Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.
1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
How to Make It
Cook rice according to package 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 sauté 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.
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.
Searched the internet for a quick cashew chicken recipe and stumbled on this one. The only thing I did not have on hand were the beans but we absolutely loved it and will definitely add it to our regular dinner rotation. Next time I will double the sauce because it was so delicious we wanted more on our rice. If you do not like it spicy you should definitely cut the Sriracha in half, but we loved it just the way it was. Would definitely be good on other noodles or rices if you do not prefer white rice and vegetarians can add more veggies and leave out the chicken. Very adaptable and tasty one dish dinner!
Has a lot of potential but lacking something. I will never use cornstarch so the sauce was thin. Will need to research healthier alternatives for thickening. The family thought it would be good if pineapple was added. I'll make it again but will be tweaking next time
This is good stuff. i cooked it for my family about a week ago, with not all the ingredients (notably missing was the Sriracha sauce and the broccoli) and they loved it. my mom is a huge fan of the stuff and she said it was better than the local take-out restaurant. the very next day she came back from the store, and had actually used the recipe i printed out as an ingredients list. i made it again, this time with everything, and the sriracha really does improve it b a lot, but if you dont like spicy foods go easy on it, cause that stuff packs a kick.
I found this recipe yesterday and made it last night. It is really, really good! I did add some bok choy since I love it so much, but otherwise I made as directed. I used brown rice, so the cooking time was longer, and honestly it took longer than 30 minutes to chop the vegetables, so it's not as quick as the recipe states. But it is definitely worth the time. We loved itl
OMG this was amazing, better than my local Chinese takeout. Big portions, chicken was moist and soft from the cornflour dusting and the sauce was the perfect sweet Asian flavour I was hoping to get from this recipe. I halved the recipe, since I cook for one, and subbed fresh egg noodles from Woolworths for the rice. Delicious. Will make this a weeknight staple.
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