Broccoli Sriracha Chicken

A little fun fact about my husband and I... We are obsessed with Sriracha and add it to practically everything.  So, naturally Sriracha plays a huge role in this recipe.  This one has some heat to it, so it is perfect for those of you who enjoy spicy dishes.

Broccoli Sriracha Chicken


Ingredients: 
1 cup instant brown rice  
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces  
2 tablespoons cornstarch
1/2 teaspoon salt 
1/2 teaspoonblack pepper
1 tablespoon canola oil 
1 tablespoon dark sesame oil (Do not omit, this is a key ingredient here)
2 cups broccoli florets  
1 cup frozen shelled edamame
2 garlic cloves, minced 
1 medium yellow onion, finely chopped  
1 red bell pepper, sliced thin 
1/2 cup dry-roasted peanuts
1 tablespoon rice vinegar 
3 tablespoons Agave nectar
2 tablespoons lower-sodium soy sauce 
1 1/2 tablespoons Sriracha

Directions:
1.)  Cook rice according to package directions.

2.)  Combine chicken and next 3 ingredients in a bowl; toss to coat.

3.)  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in peanuts.

4.)  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve over a bed of brown rice.