Honey Cashew Chicken With Rice

• 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

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.

rice, chicken, cornstarch, salt, fresh ground black pepper, canola oil, sesame oil, broccoli florets, edamame, garlic, yellow onion, red bell pepper, nuts, rice vinegar, honey, soy sauce, sriracha sauce

Taken from www.food.com/recipe/honey-cashew-chicken-with-rice-479258 (may not work)