Ingredients

  • 1/4 teaspoon black pepper
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 1/2 tablespoons canola oil
  • Cooked brown rice or quinoa, for serving
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1 tablespoon freshly grated ginger
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2 tablespoons honey, plus additional to taste
  • 1/4 teaspoon kosher salt
  • 1/4 cup reduced-sodium soy sauce
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste
  • 2/3 cup dry roasted, unsalted cashews
  • 3 tablespoons seasoned rice vinegar
  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
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Step 2

  • Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and saut for 4 minutes, just until lightly browned.
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  • Length: 4 minutes

Step 3

  • Add the bell pepper, broccoli, and green onions. Continue sauting 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).
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Step 4

  • Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
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