• 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)


  1. 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.
  2. Cut chicken into 1-inch cubes. Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.
  3. 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.
  4. Cook 5 minutes or until vegetables are crisp and tender and chicken is done, stirring frequently. Stir in cashews.
  5. 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.


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.