Honey Cashew Chicken with Rice

1          cup       jasmine rice

12         oz         chicken breast, cut into 1-inch cubes

2          tbsp      cornstarch

½         tsp        salt

½         tsp        black pepper

1          tbsp      canola oil

1          tbsp      dark sesame oil

2          c           broccoli florets

1          c           frozen shelled edamame

2          cloves   minced garlic

1          whole   medium yellow onion, finely chopped

1          whole   red bell pepper, sliced

½          c           dry-roasted cashews, unsalted

1          tbsp      rice vinegar

3          tbsp      honey

2          tbsp      lower-sodium soy sauce

1          tbsp      Sriracha

Cook rice according to package directions, omitting salt and fat. 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.

Makes 4 servings     From Cooking Light    30 min.