Ingredients
- 1/4 pound sboneless skinless chicken breasts(about 2 large), cut into bite-sized piece s
- tablespoon scornstarchor substitute arrowroot powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon scan ola oil
- medium red bell peppersseeded and cut into bite-sized piece s
- large head of broccolicut into florets (about 4 cup s)
- bunch green onionsabout 6 medium, thinly slice d
- 2/3 cup dry roastedunsalted cashews
- Cooked brown riceor quinoa for serving
- 1/4 cup reduced-sodium soy sauce
- tablespoon sseasoned rice vinegar
- tablespoon shoneyplus additional to taste
- tablespoon freshly grated ginger
- clove sgarlicminced (about 2 teaspoon s)
- 1/4-1/2 teaspoon red pepper flakesplus additional to taste
Instructions
- In a small bowl, toss the chicken pieces with the 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 the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp tender, about 5 additional minutes. 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, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes.
- Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes).
- Pour the sauce over the skillet and toss to coat.
- Enjoy immediately with brown rice.
