3medium red bell peppersseeded and cut into bite-sized pieces
1large head of broccolicut into florets (about 4 cups)
1bunch green onionsabout 6 medium, thinly sliced
2/3cupdry roastedunsalted cashews
Cooked brown rice or quinoa for serving
For the Sauce:
1/4cupreduced-sodium soy sauce
3tablespoonsseasoned rice vinegar
2tablespoonshoneyplus additional to taste
1tablespoonfreshly grated ginger
2clovesgarlicminced (about 2 teaspoons)
1/4-1/2teaspoonred pepper flakesplus additional to taste
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.
Serving: 1(of 4) with 1/2 cup prepared brown riceCalories: 553kcalCarbohydrates: 57gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 75mgSodium: 851mgFiber: 8gSugar: 19g
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