Tuesday, June 10, 2014

Asian Cashew Chicken and Rice

My husband and I have decided to limit our eating out over the next two weeks (we're saving for a vacation and we've been eating out too much!) so hopefully I will be back on the bandwagon of sharing new recipes! Here's what we had last night!

Asian Cashew Chicken & Rice

1 lb chicken tenders
1/2 bunch of cilantro
1/2 cup honey
2 T siracha
1/4 cup light soy sauce
Juice of 1 lime
1 T garlic

For the Rice:
1 cup chopped cashews
4 bags of jasmine Success rice (or 6 cups of another cooked rice)
1/2 cup Newman's Own Lite Sesame Ginger salad dressing
1 sliced green onion (white and green)

In a food processor or blender, combine cilantro, honey, siracha, soy, lime juice and garlic. Blend until smooth. Place in a ziplock bag with chicken, let marinate at least 4 hours.

Prepare rice as package directs. Stir salad dressing into cooked rice. Grill chicken tenders. Place chicken on top of rice and top with cashews and green onion. 

Note: The honey/soy combo make the chicken appear dark - it's not burnt! 

TIP: Double your marinade and make an pour over an extra pound of chicken. Freeze it for another day! 

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