This sweet & spicy (don't worry - it's not that spicy) sauce is so good, we're using it for both our chicken strips and our broccoli salad, creating a lot of flavor with very few ingredients.
Rice - If not made from last night, fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make sweet & spicy marinade / dressing - Whisk together hot sauce, honey, rice vinegar, soy sauce, and cooking oil. Season to taste with salt and pepper or any of the other ingredients. (Can be done up to 5 days ahead)
Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it), transfer to a baking pan, and season with its portion of the marinade. Tenderize with a fork and let marinate for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
Broccoli - Prep as directed. (Can be done up to 4 days ahead)
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Bake chicken uncovered for 10 to 16 minutes (it’ll take longer if it’s coming out of the fridge) or until it reaches 165F.
Place cashews on a sheet pan 5 minutes before chicken’s ready and toast nuts for ~5 minutes, shaking once midway through.
While chicken bakes, place broccoli and edamame in a microwave-safe pan. Cover with a damp paper towel and cook for 2 1/2 to 3 minutes, until tender and crunchy (and edamame is warmed). Toss with the broccoli salad’s portion of dressing and toasted cashews.
Enjoy chicken strips with remainder of sweet & spicy marinade (there should be a little left! - you can also spoon in some sour cream if you bought some for Wednesday's meal) and rice with broccoli and edamame salad on the side.