This is so so yummy!
Takes thirty minutes start to finish and serves six (or great for leftovers)!
- 1.5 lbs chicken breasts, diced into 1 inch cubes
- 2 tablespoons olive oil, divided
- 1 large red bell pepper, diced into 1/2-1 inch cubes (I used red and yellow.)
- 2 cups chopped broccoli
- 3 cloves garlic, minced (3 frozen Dorot cubes are super easy!)
- 2 teaspoons fresh ginger, grated (Look for frozen Dorot ginger cubes too!)
- 1/2 cup water chestnuts (I omitted. Yuck.)
- 3/4 cup cashews (I chopped mine.)
Sauce:
1/3 cup soy sauce (I used low sodium.)
1/4 cup rice wine vinegar
1.5 teaspoons sesame oil
3 tablespoons honey
3 tablespoons cornstarch (or arrowroot powder)
3/4 cup water
Directions:
- 1. Prep ahead of time! Dice chicken and veggies and prepare the sauce by whisking together all of the 'sauce' ingredients in a small bowl. (p.s., I added the cornstarch to the water to "dissolve it" before adding it to the other sauce ingredients.)
- 2. When ready to cook, heat 1 tablespoon of oil in a large skillet.
- 3. Cook your chicken breasts until almost all the way cooked, about 5 minutes, turning a few times.
- 4. Once almost cooked, remove the chicken from the pan and set aside.
- 5. Add the last tablespoon of oil to the pan and toss in the bell pepper and broccoli.
- 6. After sautéing for 3-4 minutes, add the garlic and ginger and cook for one more minute.
- 7. Stir the sauce into the pan and allow it to thicken. Once thickened, add cooked chicken, cashews, and water chestnuts (if you like gross things).
- 8. Cook all ingredients together and mix to combine!
- 9. Serve over rice. If desired, sprinkle with more cashews and sesame seeds.
- *www.erinliveswhole.com