Forget takeout and cook in, with a super-fast Honey Cashew Chicken with Rice dish. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for flavor.
For this recipe, I used what I had on hand: chicken thighs, broccoli red and yellow bell peppers and served it over brown rice. The dish turned out just fine with that little improvisation.
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
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
1 Tablespoon Thai chile sauce
Cook rice according to package directions, omitting salt and fat.
Combine chicken, cornstarch, salt and pepper 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, garlic, onions and 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.