Ingredients
1¼ lbs chicken breasts, (about 2 large) boneless skinless, cut into bite-sized pieces
2 tbsp cornstarch, or substitute arrowroot powder
¼ tsp kosher salt
¼ tsp black pepper
1½ tbsp canola oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, (about 4 cups) cut into florets
1 bunch green onions, about 6 medium, thinly sliced
⅔ cup unsalted cashews, dry roasted
brown rice, cooked or quinoa for serving
¼ cup reduced-sodium soy sauce
3 tbsp seasoned rice vinegar
2 tbsp honey, plus additional to taste
1 tbsp ginger, freshly grated
2 cloves garlic, (about 2 tsp) minced
½ tsp red pepper flakes, plus additional to taste
Preparation
In a small bowl, toss the chicken pieces with cornstarch, salt, and pepper.
Heat the oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned.
Add bell pepper, broccoli, and green onions. Continue sautéing for about 5 additional minutes until the chicken is cooked through and the vegetables are crisp-tender.
Stir in the cashews and cook for 30 additional seconds.
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes.
Taste and add additional honey and/or red pepper flakes as desired. Pour the sauce over the skillet and toss to coat.
Serve immediately with brown rice and enjoy.
