Honey Cashew Chicken With Rice - cooking recipe

Ingredients

1 cup cooked rice
2 chicken breast halves, boneless, skinless (cut into 1-inch cubes)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon fresh 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 cashew nuts (unsalted)
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon sriracha sauce

Preparation

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 oil and sesame oil. Add chicken mixture and saute 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.