Sweet & Spicy Chicken Strips
with broccoli, edamame, cashew salad
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.
Tags
Proteins
Cuisines
Ingredients
Sweet & Spicy Chicken Strips:
- Brown rice, uncooked - 2/3 cup
- Chicken breasts, boneless and skinless - 1 lb , sliced into strips
- Sweet & spicy marinade, homemade - 1/4 cup (ingredients listed separately)
Sweet & Spicy Marinade / Dressing:
- Hot sauce - 3 to 5 tsp , adjust based on spice level
- Honey - 4 tsp
- Vinegar, rice - 2 1/2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Oil, cooking - 1/4 cup
Broccoli, Edamame & Cashew Salad:
- Broccoli - 1 lb , chopped
- Cashews - 1/2 cup , toasted
- Edamame, shelled - 1 cup
- Sweet & spicy marinade, homemade - 1/4 cup (ingredients listed separately)
Prep
- 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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Make
- Heat oven to 400F (204C).
- 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.
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