Cashew Chicken

Ingredients:

570g chicken breast meat (about 2 large ones), cut into bite-sized pieces
2 tbsp cornstarch (or arrowroot powder)
1/4 tsp salt
1/4 tsp ground black pepper
1 ½ tbsp canola oil
3 medium red bell peppers, seeded, cut into bite-sized pieces
1 large broccoli, cut into florets (about 4 cups)
1 bunch scallions, thinly sliced
2/3 cup dry-roasted unsalted cashews
To serve: cooked brown rice or Bolivian pigeon

For the dressing:
1/4 cup low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp honey (plus more to taste)
1 tbsp freshly grated ginger
2 cloves minced garlic (about 2 tsp teaspoons)
1/4 to 1/2 teaspoon chili flakes (plus more to taste)

Instructions:

1. In a small bowl, combine chicken pieces with cornstarch, salt, and pepper.
2. Heat oil in a large skillet over medium heat. When oil is hot, add chicken and cook for 4 minutes, until lightly browned. Add bell peppers, broccoli, and scallions. Continue to cook until chicken is cooked through and vegetables are crisp-tender (about 5 minutes more). Stir in cashews and cook for 30 seconds more.
3. While chicken and vegetables are cooking, make sauce. In a small bowl, combine soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon chili flakes. Taste and add more honey and/or chili flakes if needed. Pour the sauce into the pan and stir to coat the chicken well. Serve immediately with brown rice.

Yield: 4 servings
Recipe: wellplated.com