Cashew Chicken

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  Chicken Breast, Boneless Skinless(567g)

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

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

Instructions

1. 1In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2. 2Heat 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.
3. 3While 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.