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)
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