Honey Cashew Chicken with Rice

We’ve subscribed to Cooking Light magazine for years, and it’s been a great source of recipes and ideas for healthier eating, working out, and lifestyle changes. Some months it seems like there are a ton of recipes that interest me, other months it’s as though they chose 4 foods I hate and focused purely on those. But overall it’s been useful.

This month was one of those where I found 8 recipes I was really interested in within the first 50 pages of the magazine. I made this Honey Cashew Chicken and Rice for dinner last Sunday, and while it wasn’t as decadent as my favorite dish at my local Chinese restaurant, it was definitely a tasty, lighter option. I subbed snow peas for broccoli (not my favorite) and replaced the red bell pepper with julienned carrots. I think the red bell pepper would probably add a bit more spice, so it’s worth keeping in the recipe. Here’s my version – with the Cooking Light options in parenthesis.

Honey Cashew Chicken with Rice

1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves 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 snow peas (or broccoli florets)
1 cup frozen shelled edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1/2 cup julienned or matchstick cut carrots (or 1 sliced red bell pepper
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha  hot chili sauce

Cook rice according to package, omitting salt and fat (I had leftover rice made in my rice cooker so I used that instead)

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

Heat a large skillet (they do mean large) over medium-high heat. Add canola and sesame oils. Add chicken mixture, and saute for 4 minutes or until lightly browned. Increase heat to high and add snowpeas and next 4 ingredients (through carrots). Cook for 5 minutes until vegetables are crisp-tender and chicken is done, stirring frequently. Add cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a wisk. Add to chicken and vegetables in the skillet, toss to coat. Serve with rice.

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This entry was published on May 22, 2012 at 8:20 am. It’s filed under Crafty, Food and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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