Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted cashews, whole
- 1 tbsp. canola oil
- 1 1/2 lbs. (2 large) chicken breasts, cut into i-inch pieces
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 1/2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 1 cup red peppers, diced
- 5 large green onions, white and green parts separated, sliced into 1-inch pieces
- 2 cups broccoli florets
- 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. sesame seeds, for garnish
- 1/2 cup low-sodium chicken broth
- 1/4 cup hoisin sauce
- 1 1/2 tbsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey
Instruction
- Preheat oven to 350ºF/180ºC.
- Place the cashews in a single layer on a baking sheet.
- Transfer to the preheated oven and toast for 5 to 6 minutes.
- Remove from the heat and set aside.
- In a small bowl, add the sauce ingredients and whisk well; set aside.
- In a large skillet over medium-high heat, add oil and when it gets hot, add the chicken pieces; season with salt and pepper. Sauté the meat for about 1 ½ to 2 minutes.
- Add ginger and garlic; sauté for 1 minute.
- Add red peppers and the white parts of the green onions; toss them around for 1 minute.
- Add broccoli florets, combine into the mixture, place the lid on and let them steam for 1 minute.
- Pour in the sauce, stir to coat and bring the mixture to a boil
- Add cornstarch mixture and stir until the sauce thickens, about 45 seconds. Add cashews and stir one more time.
- Serve over white rice, garnish with the green parts of the green onions and the sesame seeds.
