Honey Cashew Chicken

This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper.  I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.

Honey Cashew Chicken Recipe

Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped

 

Drain pineapple chunks; reserve juice.  Combine juice with water to equal1 ¾ cups.   Prepare rice according to package directions, using juice mixture.  Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat.  Add chicken mixture and cook for 4 minutes or until lightly browned.  Increase heat to high, add garlic, red pepper, pineapple chunks and peas.  Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through.  Serve over rice.

4 servings

 

(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)