Takeout lovers, rejoice! The classic tastes of cashew chicken and rice are cooked into the perfect serving size in this addictive recipe.
Makes
Makes 6 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 400°.
Place bell pepper halves, cut side
up, on a large baking sheet. Drizzle
with 1 tablespoon soy sauce and
1 tablespoon oil.
Bake for 25 minutes.
Heat 1 tablespoon oil in a large skillet
over medium-high heat. Add onion;
cook, stirring occasionally, for
2 minutes. Add broccoli; cook,
stirring occasionally, for 3 minutes.
Remove from skillet; set aside.
Add remaining 1 tablespoon oil
to skillet. Add chicken; cook over
medium-high heat, stirring
occasionally, until no longer pink,
about 6 minutes. Return onion and
broccoli to skillet; add cashews.
Whisk together honey, vinegar,
cornstarch, and remaining
3 tablespoons soy sauce in a small
bowl. Add honey mixture to skillet,
stirring until combined; cook until
bubbly and thickened, 1 to 2 minutes.
Spoon cooked rice into bell pepper
halves, and top with chicken mixture.
Serve immediately.
