Cashew Chicken

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Cornstarch
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  0.3 tsp ¼ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  1.5 tbsp Vegetable oil
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  3 Bell Pepper(357g)
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  4 cup Broccoli
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  1 Green Onion (Scallion)(100g)
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  0.7 cup Cashews
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Vinegar, Rice, Seasoned
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  2 tbsp Honey
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  1 tbsp Ginger, Fresh Root
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  2 Garlic(6g)
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  0.3 tsp Red pepper flakes

Instructions

1. 1Cut the chicken breast into 1-inch cubes. In a small bowl, toss the chicken with the cornstarch, kosher salt, and ground black pepper until evenly coated.
2. 2In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced fresh ginger, minced fresh garlic, and red pepper flakes. Set aside.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the coated chicken and cook for 4–5 minutes, stirring occasionally, until the exterior is lightly browned and the chicken is no longer pink inside with an internal temperature of 165°F.
4. 4Add the bell pepper, broccoli florets, and green onions to the skillet. Cook for 4–5 minutes over medium-high heat, stirring occasionally, until the vegetables are crisp-tender and the broccoli is bright green.
5. 5Pour the sauce over the chicken and vegetables. Stir to coat evenly and cook for 1–2 minutes over medium-high heat until the sauce thickens slightly and coats all ingredients.
6. 6Remove from heat and add the cashews, tossing gently to combine.
7. 7Divide the cashew chicken evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and store in the refrigerator for up to 4 days.