Honey Cashew Chicken with Rice

This was so good, way better than carry-out! Even my picky husband liked it. We couldn't find the edamame, so left it out. I used coco aminos instead of the soy sauce.

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 

Check out Arrowroot Starch as an alternative to cornstarch.

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

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!

Very good. Added mushrooms and it was delicious.

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.

Really good and pretty easy using my electric wok. I think it needed a tad bit more garlic. DH said the heat was just right. Will definitely make it again.

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.

One of our family's favorite recipes. We mix up the veggies/fruit/nuts, depending on what we have on hand.

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.

Packed with flavor, this was a definite hit. Yum! I did substitute Sambal Oelek for the Siracha and decreased the amount.

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.

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!

Didn't make any changes except I used Garlic Pepper sauce in place Sriracha; used a tiny amount. Good weeknight dinner.

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!

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.

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!

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.

Great dish! Can really make this without measuring. We made is quite spicy and put it over brown rice.

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.

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!

Used brown rice, but otherwise followed exactly. Very good and will make again.

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.

Swapped mushrooms for edamame.doubled veges and sauce. All really enjoyed!!!

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!

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.

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.

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.

Fantastic, and so easy to make! We're not big meat-eaters, so we used tofu in place of the chicken.

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.

Doubled everything, including cooking time. Delicious!!

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.

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.

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.

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!).

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.

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.

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.