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Sweet & Spicy Chicken Strips
with broccoli, edamame, cashew salad

Active: 20 min Total: 40 min
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.


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)


  1. 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)
  2. 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)
  3. 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)
  4. Broccoli - Prep as directed. (Can be done up to 4 days ahead)

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  1. Heat oven to 400F (204C).
  2. 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.
  3. Place cashews on a sheet pan 5 minutes before chicken’s ready and toast nuts for ~5 minutes, shaking once midway through.
  4. 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.
  5. 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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