Honey Cashew Chicken Stir Fry

Ingredients

• 1 cup brown rice, uncooked
• 16 oz skinless, boneless chicken breast
• 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

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. Sauté chicken and vegetables for about 5 minutes, until veggies are crisp and tender and chicken is fully cooked (internal temperature of 165°F). 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.

Variations & Tips

• Include your favorite veggies: asparagus, mushrooms, carrots, other sweet peppers.
• Make sure not to overcrowd your pan – this allows the vegetables to cook evenly.
• Use shrimp or cubed pork tenderloin in place of chicken.
• Add bamboo shoots, water chestnuts, and/or pineapple chunks for more flavors and textures!

Nutrition Facts

YIELD: 6 servings (includes ½ cup cooked brown rice per serving)

Calories: 402 per serving, Carbohydrates: 46g, Fiber: 3.9g, Sugar: 12.4g (8.6g added sugar), Protein: 25g, Fat: 14g, Saturated fat: 2.2g, Cholesterol: 55mg, Sodium: 533mg

* Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including roasted, unsalted cashews and reduced sodium soy sauce.

SOURCE: adapted from MyRecipes.com

Watch the cooking demo video below for extra tips and guidance!