Honey Cashew Chicken with Rice

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 cups broccoli florets 
• 1 tablespoon canola oil 
• 2 tablespoons cornstarch 
• 1 tablespoon sesame oil dark
• 1 cup edamame green frozen shelled ( soybeans)
• 2  garlic clove minced
• 3 tablespoons honey 
• 1 cup rice instant
• 2 tablespoons soy sauce 
• 1  bell pepper red sliced
• 1 tablespoon rice vinegar 
• 0.5 cup roasted cashews unsalted
• 0.5 teaspoon salt 
• 12 ounce chicken breast halves boneless skinless cut into 1-inch cubes
• 1 tablespoon sriracha such as huy fong) hot
• 1 medium onion yellow finely chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. Heat a large skillet over medium-high heat.
4. Add canola and sesame oils.
5. Add chicken mixture, and saut 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.
6. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk.
7. Add vinegar mixture to chicken mixture; toss to coat.
8. Serve with rice.