Honey Cashew Chicken with Rice

Photo: Johnny Autry

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.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 470
  • Fat: 17.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 4.2g
  • Protein: 29.1g
  • Carbohydrate: 50.9g
  • Fiber: 4.5g
  • Cholesterol: 49mg
  • Iron: 3.1mg
  • Sodium: 638mg
  • Calcium: 66mg

Ingredients

  • 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)

Preparation

  1. 1. Cook rice according to package directions, omitting salt and fat.
  2. 2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
  3. 3. 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.
  4. 4. 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.
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