| |
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 freshly ground black pepper
|
| |
1 tablespoon canola oil
|
| |
1 tablespoon dark sesame oil
|
| |
2 cups broccoli florets
|
| |
1 cup frozen shelled edamame (green soybeans)
|
|
|
| |
2 garlic cloves, minced
|
| |
1 medium yellow onion, finely chopped
|
| |
1 red bell pepper, sliced
|
| |
1/2 cup dry-roasted cashews, unsalted
|
| |
1 tablespoon rice vinegar
|
| |
3 tablespoons honey
|
| |
2 tablespoons lower-sodium soy sauce
|
| |
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
|
|
