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Honey Cashew Chicken With Rice

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Ingredients

Adjust Servings:
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

Nutritional information

476.6
Calories
206g
Calories From Fat
22.9g
Total Fat
3.9 g
Saturated Fat
23.2mg
Cholesterol
712.5mg
Sodium
50.2g
Carbs
4.7g
Dietary Fiber
16.4g
Sugars
21.8g
Protein
295g
Serving Size (g)
4
Serving Size

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Honey Cashew Chicken With Rice

Features:
    Cuisine:

    What's not to love -- a delicious, healthy recipe from Cooking Light. Cooking time does not include preparation of rice.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Honey Cashew Chicken With Rice, What’s not to love — a delicious, healthy recipe from Cooking Light. Cooking time does not include preparation of rice., What’s not to love — a delicious, healthy recipe from Cooking Light. Cooking time does not include preparation of rice.


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    Steps

    1
    Done

    Cook Rice According to Package Directions, Omitting Salt and Fat.

    2
    Done

    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
    Done

    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.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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