Ingredients
- 1 cup brown rice
- 2 (6-ounce) skinless, boneless chicken breast halves
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 2 cups broccoli florets
- 1 cup frozen shelled edamame, thawed
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- ½ cup dry-roasted cashews, unsalted
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
Directions
- In a medium saucepan, bring 2 cups water to a boil. Stir in rice; reduce heat, cover and simmer 45-50 minutes. Remove from heat; let stand covered for 5 minutes or until water is absorbed.
- Cut chicken into 1-inch cubes. 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 and when oil is hot, add chicken mixture. Sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli, edamame, garlic, onion and red bell pepper.
- Cook 5 minutes or until vegetables are crisp and tender and chicken is done, stirring frequently. Stir in cashews.
- While vegetables are cooking, 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.
Yield: 4 servings
Total Cost: $7.59
Cost per Serving: $1.90
Variations & Tips
Include your favorite veggies: asparagus, mushrooms, carrots, different colored peppers etc. Don’t overcrowd your pan so the vegetables cook evenly. Use shrimp or cubed pork tenderloin in place of chicken. Add bamboo shoots, water chestnuts and/or pineapple chunks.
Source: MyRecipes.com
Nutritional Info (per serving): 470 calories; 17.6g total fat (2.7g saturated fat); 50.9g carbohydrates; 4.5g fiber; 638mg sodium; 29.1g protein
Watch the honey cashew chicken stir fry cooking demo below and download the recipe to make it yourself.