Cashew Chicken Stir-Fry (Peanut-Free)

Ingredients

• about 680 g Chicken breast
• 1.5 cups Broccoli florets
• 1 medium Red bell pepper
• 0.75 cup Cashews (roasted, unsalted)
• 3 tbsp Soy sauce (low sodium)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1 tsp Sesame oil
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 4 cups Cooked rice
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the chicken into bite-sized pieces.
2. 2In a bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and cornstarch.
3. 3Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 4Add the chicken and stir-fry until cooked through, about 5-7 minutes.
5. 5Add broccoli florets and sliced red bell pepper to the skillet and stir-fry for another 3-5 minutes, until tender-crisp.
6. 6Pour the sauce over the chicken and vegetables, and stir until the sauce thickens, about 1-2 minutes.
7. 7Stir in the roasted cashews.
8. 8Serve over cooked rice and garnish with sliced green onions.

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