Spicy Honey Cashew Chicken with Sticky Rice

By Renee's Kitchen Adventures

Adapted from Cooking Light 

Spicy Honey Cashew Chicken with Sticky Rice

Spicy sweet chicken and vegetable stir-fry meal served over sticky rice


  • 2 cups frozen white sticky rice, prepared according to package directions
  • 12 oz. skinless, boneless chicken breast, cut into 1" pieces 
  • 2 TBS cornstarch
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1 TBS rice bran oil (or other none flavor oil with high smoke point)
  • 1 TBS sesame oil
  • 2 cups fresh broccoli florets
  • 1 cup frozen shelled edamame 
  • 2 cloves garlic, minced
  • 1 cup onion, diced
  • 1 cup red bell pepper slices
  • 1/2 cup roasted cashew nuts
  • 1 TBS unseasoned rice vinegar
  • 3 TBS honey
  • 2 TBS low-sodium soy sauce
  • 1 TBS Sriracha (or more or less to taste)


  1. Combine chicken pieces, cornstarch, salt and pepper in large zipper plastic bag. Shake to coat chicken with cornstarch.
  2. In small bowl or 1 cup glass measure, combine the rice vinegar, honey, soy sauce and Sriracha with a whisk. Set aside.
  3. Heat large skillet, over med-high heat. Add oils. When the oils begin to shimmer, add chicken pieces in single layer and brown on all sides. (about 4 minutes) Turn heat up to high and add in all ingredients up to and including red bell pepper. Cook, stirring frequently, until vegetables are crisp tender. Stir in cashew nuts.
  4. Add vinegar-honey mixture and toss to coat. Serve over prepared rice.

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 10 mins.

Total time: 25 mins.

Tags: Chinese New Year, chicken, spicy, cashew, honey, dinner, stir-fry