Cashew Chicken

• •
  Chicken Breast, Boneless Skinless(567g)

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

• •
  Cornstarch(30g)
• •
  ¼ teaspoon kosher salt
• •
  ¼ teaspoon ground black pepper
• •
  Vegetable oil(23g)
• •
  Bell Pepper
• •
  Broccoli(960g)
• •
  Green Onion (Scallion)
• •
  Cashews(160g)
• •
  Soy Sauce, Low Sodium(60g)
• •
  Vinegar, Rice, Seasoned(45g)
• •
  Honey(30g)
• •
  Ginger, Fresh Root(15g)
• •
  Garlic(10g)
• •
  Red pepper flakes(3g)

Instructions

1. 1Cut the chicken breast into 1-inch cubes. In a small bowl, toss the chicken with the cornstarch 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 to create the sauce. 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 (internal temp 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 until the sauce thickens slightly and coats the ingredients. Add the cashews and toss gently to combine.
6. 6Divide the cashew chicken evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing.
7. 7Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes, stirring occasionally, until heated through before serving over brown rice.