Thai Cashew Chicken

Ingredients:

For the Cashew Chicken:

1 1/4 pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
2 tablespoons cornstarch or substitute arrowroot powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons canola oil
3 medium red bell peppers seeded and cut into bite-sized pieces
1 large head of broccoli cut into florets (about 4 cups)
1 bunch green onions about 6 medium, thinly sliced
2/3 cup dry roasted unsalted cashews
Cooked brown rice or quinoa for serving

For the Sauce:
1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey plus additional to taste
1 tablespoon freshly grated ginger
2 cloves garlic minced (about 2 teaspoons)
1/4-1/2 teaspoon red pepper flakes plus 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 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.