Honey Cashew Chicken with Rice

  • nola0107 Posted: 08/30/12
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    This was really yummy! Everyone in my family liked it, including each of my kids. That is a rarity. It is on the spicy side, but we were all ok with that. I followed the recipe exactly except I used jasmine rice instead of instant rice. The sauce is flavorful and sweet, and the vegetables really soaked it up. The cashews add a nice taste and crunch. The edamame was also a nice touch. It was very filling. I will definitely make this again. My 13 year old asked that it be added into our regular rotation.

  • karengrathwohl Posted: 07/25/12
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    Swapped mushrooms for edamame.doubled veges and sauce. All really enjoyed!!!

  • Emz101 Posted: 04/28/13
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    As someone who isn't a fan of stir fry's this was amazing. I followed exactly the recipe except used 3 full boneless, skinless chicken breasts, a yellow pepper instead of red and I used Uncle Bens Whole Grain Brown Rice in a bag. I was a little worried about the spice level since I don't like spicy food but this was really good. The sweet and spicy sauce was awesome. I def think this could rival take out. Both my boyfriend and I loved this and this is def going in the rotation.

  • JulieRae97 Posted: 03/27/13
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    I liked this recipe, but didn't love it. I was surprised at how little I could taste the cashews. This recipe did not taste good as leftovers the next day, so be sure to eat all of it the first time!

  • Freetime Posted: 05/30/12
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    Have made this twice and everyone loves it.Only problem is there are never left overs! Last time did not have edamame used sweet pea's it was just as good.

  • awedewer Posted: 05/22/12
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    Delicious! I served with brown rice and used sugar snap peas in place of the edamame, as that's what I had on hand. I will dial back the Sriracha next time, as my kids said it was too spicy (but hubby and I thought it was perfect!).

  • foodieforpeace Posted: 06/24/12
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    This is a really good recipe. We doubled the sauce and the veggies, swapped out sliced carrots for the pepper as we were pepper deficient. Served with brown basmati rice. Will consider adding water chestnuts, sliced celery in the future for even more texture.

  • mulletkitty Posted: 07/07/12
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    Very flavorful -- not like any Chinese sauce I've ever tasted, but that's not a bad thing, as there are a lot of lousy, oversaled chinese sauces... that vinegar honey soy sriracha sauce is the big keeper --- it is very sweet and tangy, so that might not appeal to everyone, but I found it delicious. it's also a completely adaptable meal -- substitute other greens for broccoli or edamame - use up your leftover veggies. don't leave off the cashews though!

  • Barkly Posted: 09/12/12
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    Used brown rice, but otherwise followed exactly. Very good and will make again.

  • magyargirl Posted: 05/15/12
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    This was delicious and easy to prepare. My husband said it was better than in a restaurant. I did not make any changes, next time I might use a little more edamame. I served it with brown rice. This recipe is definitely a keeper.

  • jennie12 Posted: 10/06/12
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    I have never felt like I have successfully accomplished an Asian recipe until I tried this one. The sauce is delicious! I doubled it as other reviewers had suggested, especially since I used tofu and it tends to absorb sauce. I liked tofu here rather than chicken because of the softer texture. I think this would stand alone vegetarian as well. Great recipe!

  • steponme Posted: 05/17/12
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    I'm not usually a fan of nuts in savory dishes, but the cashews and edamame make a nice balance of crunchy textures in this stir fry and it was delicious; my family enjoyed it as well. I followed the recipe, except had a little more chicken and veggies, therefore, doubled the sauce and I made jasmine rice instead of instant.

  • sweetkiwi Posted: 07/03/12
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    I made this veg since I thought the chicken in here was actually protein overkill. There's already both cashews and edamame, so I just added a little extra of both and left out the chicken. I mixed in the cornstarch when I made the sauce. This was really delicious. The sauce as written covers the veggies, but if you want to have some to mix in with the rice, make double.

  • Melinda Posted: 05/24/12
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    I made this last night and really enjoyed it. I used tofu instead of chicken. After drying out the tofu a bit, I prepared it using the instructions for the chicken and it worked really well. I didn't realize I was out of Siracha so I used a tablespoon of chili-garlic sauce which I think is a bit spicier (nose is running!) but I like it that way. Loved the edamame in it - will definitely make this again.

  • crusnock Posted: 06/13/12
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    Fantastic, and so easy to make! We're not big meat-eaters, so we used tofu in place of the chicken.

  • akleblan Posted: 06/10/12
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    I have made this twice and it is very good. The Sriracha is good as an adder after the dish is done, we like it spicey. I followed the recipe exactly, but added a little more chicken and vegatables. Will make it again and agin.

  • London1 Posted: 01/08/13
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    Great dish! Can really make this without measuring. We made is quite spicy and put it over brown rice.

  • skspillman Posted: 05/30/12
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    I used four chicken breasts instead of two and also doubled the sauce. I added a few cups of spinach at the last minute of cooking and more sriracha on top. I also used regular rice instead of instant. Next time I might mix the cornstarch in with the sauce. Altogether a solid stir-fry recipe.

  • RLoushin Posted: 02/18/13
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    Subbed in snow peas since hubby won't eat broccoli and used 1 tsp garlic chili sauce (which is what I had on hand) to dial down the spice for daughter. Next time I'll use 2 tsp. Great flavor! Love the crunch and the color. Will definitely be making again.

  • xxjenxx Posted: 06/14/13
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    Fantastic! Easy and quickish dinner with a ton of flavour. This meal has been in our regular rotation for a while now. I use chili garlic sauce instead of Sriracha (and cut the amount in half), and also cut down on the black pepper (my son doesn't like very spicy food). We both love it. It makes great leftovers too!

  • KimS65 Posted: 05/16/12
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    Tasted like authentic Chinese take-out. However, my chicken took much longer to cook. Next time I will cook the chicken thoroughly before I add the veggies; at that point the pan was so full that the chicken couldn't cook. We ended up with a few under cooked pieces of poultry, which is never good. :(. Over all a very yummy dish, though.

  • jfrankh Posted: 06/06/12
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    Doubled everything, including cooking time. Delicious!!

  • cheerios019 Posted: 10/30/12
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    Probably the best Chinese recipe I've made at home but still nothing compares to my favorite Chinese restaurants in the Grand Rapids, MI area. I'm not likely to make it again just because my son didn't eat it. He said the chicken was too spicy even though I only put in half of the Sriracha sauce. Could definitely swap veggies & use brown rice instead of white.

  • Samsublime Posted: 06/18/12
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    This was a good recipe and really easy to make. I used boneless, skinless chicken thighs since that's what I had in the fridge but otherwise followed the recipe pretty closely. It was pretty spicy (we like it that way) so might need to be dialed back if you're cooking for young children.

  • JosFish Posted: 09/14/13
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    Made this recipient because I was looking for a different type of cashew chicken. This was absolutely delicious. My wife thought it was spicy but I didn't. Next time I will add the sriracha to just mine. Definitely a keeper.

  • clc1040 Posted: 07/29/13
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    Didn't make any changes except I used Garlic Pepper sauce in place Sriracha; used a tiny amount. Good weeknight dinner.

  • DEBORA06 Posted: 03/05/14
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    This was really good, when it was almost done I noticed I forgot the edamame, I threw it in anyway the veggies unfortunately my veggies where over cooked, I also did have sriracha so I used another chili sauce, not enough heat. The next time I make it I'll make sure I have the sriracha and add some chili flakes per my husband. I do WW so it is a bit high at 12PP per serving so I only had 1/2 a serving and it still filled me up.

  • melendbm Posted: 09/01/13
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    Family loves this meal! You can make it as spicy (or not spicy) as you want by how much Sriracha sauce you put in it. It is loaded with vegetables and my kids eat all of them. It doesn't take that long to cook - less than 30 minutes, so it has made our mid-week recipe rotation. Love it!

  • TJsMom Posted: 10/27/13
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    Packed with flavor, this was a definite hit. Yum! I did substitute Sambal Oelek for the Siracha and decreased the amount.

  • Kjersten Posted: 03/06/14
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    One of our family's favorite recipes. We mix up the veggies/fruit/nuts, depending on what we have on hand.

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