Honey Cashew Chicken

A delicious and healthy stir-fry that comes together pretty quickly. From Cooking Light, June 2012.
- Terry

INGREDIENTS

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 Tbsp. cornstarch
½ tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp. canola oil
1 Tbsp. dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
½ cup dry-roasted cashews, unsalted
1 Tbsp. rice vinegar
3 Tbsp. honey
2 Tbsp. lower-sodium soy sauce
1 Tbsp. Sriracha (hot chile sauce), optional

INSTRUCTIONS

Combine chicken and next 3 ingredients in a bowl; toss to coat.

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 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

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.