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1
Cook rice according to package directions without the added fat or salt.
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2
When its done remove it from the heat and set aside.
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3
Combine the diced chicken with the cornstarch, salt and pepper in a large bowl.
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4
Toss to combine.
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5
Heat a large skillet over medium-high heat.
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6
Add the canola and sesame oils.
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7
Once the oil is hot add the chicken and saute until lightly browned, stirring to brown all sides.
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8
Then increase the heat to high and add the broccoli, edamame, garlic, onion and red bell pepper.
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9
Cook, stirring frequently, for about 5 minutes or until the vegetables are crisp-tender.
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10
Stir in the cashews.
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11
In a small bowl combine the vinegar, honey, soy sauce and Sriracha sauce.
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12
Add this to the chicken mixture and toss to coat.
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13
Serve with rice.
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14
(Adapted from a recipe in the June 2012 Cooking Light Magazine.)
