Rating: 4.5 stars
50 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 8
  • 5 star values: 35

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.

Kate Parham
Recipe by Cooking Light June 2012

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

    Advertisement
  • 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.

Nutrition Facts

470 calories; fat 17.6g; saturated fat 2.7g; mono fat 8.7g; poly fat 4.2g; protein 29.1g; carbohydrates 50.9g; fiber 4.5g; cholesterol 49mg; iron 3.1mg; sodium 638mg; calcium 66mg.
Advertisement
Advertisement