Honey Cashew Chicken With Rice

What's not to love -- a delicious, healthy recipe from Cooking Light. Cooking time does not include preparation of rice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup cooked rice
• 2  chicken breast halves, boneless, skinless (cut into 1-inch cubes)
• 2  tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  tablespoon canola oil
• 1  tablespoon  dark sesame oil
• 2  cups broccoli florets
• 1  cup  frozen shelled edamame
• 2  garlic cloves, minced
• 1  medium yellow onion, finely chopped
• 1  red bell pepper, sliced
• 1⁄2 cup  dry-roasted cashew nuts (unsalted)
• 1  tablespoon rice vinegar
• 3  tablespoons honey
• 2  tablespoons low sodium soy sauce
• 1  tablespoon sriracha sauce

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat. Heat a large skillet over medium-high heat. Add canola oil and sesame oil. Add chicken mixture and saute 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.
3. 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.