Honey Cashew Chicken Recipe

Name: Honey Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Instant Rice; 3 whole Boneless Skinless Chicken Breast, Cut Into 1-inch Cubes; 3 Tablespoons Cornstarch; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 Tablespoon Canola Oil; 1 Tablespoon Sesame Oil; 2 cups Broccoli Florets; 1 cup Frozen (shelled) Edamame; 2 cloves Garlic, Minced; 1 whole Sweet Onion, Chopped; 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Sliced; 1/2 cups Dry-roasted Cashews, Unsalted; 1 Tablespoon Rice Vinegar; 3 Tablespoons Honey; 2 Tablespoons Low Sodium Soy Sauce; 1 Tablespoon Sriracha Sauce

Servings: persons

1 cup Instant Rice
3 whole Boneless Skinless Chicken Breast, Cut Into 1-inch Cubes
3 Tablespoons Cornstarch
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Black Pepper
1 Tablespoon Canola Oil
1 Tablespoon Sesame Oil
2 cups Broccoli Florets
1 cup Frozen (shelled) Edamame
2 cloves Garlic, Minced
1 whole Sweet Onion, Chopped
1 whole Red Bell Pepper, Stem And Seeds Removed, Then Sliced
1/2 cups Dry-roasted Cashews, Unsalted
1 Tablespoon Rice Vinegar
3 Tablespoons Honey
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Sriracha Sauce

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

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Instant Rice, 3 whole Boneless Skinless Chicken Breast, Cut Into 1-inch Cubes, 3 Tablespoons Cornstarch, 1/2 teaspoons Salt, and more.

Yes, Honey Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions