Thai Cashew Chicken

Prep Time:  10 minutes
Cook Time: 15 minutes

INGREDIENTS

• 1 1/4 pounds boneless, skinless chicken breasts, cut into small pieces
• 2 tablespoons cornstarch 
• 1 1/2 tbsp canola oil
• 2 medium red bell peppers, seeded and cut into bite-sized pieces
• 3 cups broccoli florets
• 5 medium green onions, thinly sliced
• 2/3 cup dry roasted, unsalted cashews
• salt and pepper

OPTIONAL:

• Cooked white or brown rice, for serving

FOR THE SAUCE:

• 1/4 cup reduced-sodium soy sauce (or sub liquid aminos)
• 3 tbsps seasoned rice vinegar
• 1 1/2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust for your spiciness preferences)

INSTRUCTIONS

1. In a small bowl, stir together all sauce ingredients (soy sauce, rice vinegar, honey, ginger, garlic, red pepper flakes). Add additional honey and/or red pepper flakes to taste.
2. In a small bowl, toss chicken with the cornstarch, salt, and pepper.
3. Heat the oil in a large skillet over medium high. Once hot, add  chicken and sauté until lightly browned. Add the bell pepper, broccoli, and green onions. Continue cooking for a few minutes until the chicken is cooked through and the vegetables are tender but still crunchy (about 5 minutes).
4. Stir in the cashews toss with the sauce for 1-2 minutes.
5. Serve immediately, over rice if desired..