Via: Cooking Light
- 1 cup rice
- 1-2 skinless, boneless chicken breasts or chicken thighs cut into 1 inch pieces
- 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 (green soybeans)
- 1 cup snap peas or snow peas
- 1-2 carrots chopped
- 1 stalk celery chopped
- 1 can sliced water chestnuts
- 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 (hot chile sauce, such as Huy Fong)
Preparation
- 1. Cook rice.
- 2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
- 3. 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 veggies (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
- 4. 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.