- 2 C. Brown Rice (I used instant, quick!)
- 2 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
- 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 Sauce
I crave Stir-fry. Sometimes I get annoyed making it because it always makes my house smell for like two days. Then I feel like the smell gets stuck in my clothes, so I have to strategically plan when I am going to make this. Wouldn’t it be easier to just order from the corner Chinese store? Yes, but then you risk eating mystery meat chicken. This was great! It’s a recipe from Cooking Light so not only does it have a spicy yet sweet flavor, it’s also not too bad for you!
Cook rice according to package directions, omitting salt and fat.
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.