Ingredients

The following ingredients have 6 Servings
  • 4 cup broccoli, florets
  • 1 medium bell pepper, red
  • 1 stalk green onion
  • 3 medium zucchini
  • 1 pound chicken breast
  • 2 tablespoon cornstarch
  • 2 tablespoon olive oil
  • 1 cup cashews
  • 3 clove garlic
  • 1 tablespoon ginger root, fresh
  • 1/4 cup soy sauce, low sodium
  • 2 tablespoon vinegar, rice
  • 2 tablespoon honey
  • 1/4 teaspoon red pepper/chili flakes
  • 2 tablespoon cornstarch

Instruction

  • Chop broccoli and red bell pepper into small pieces. Slice green onions. Mince garlic and grate ginger. Spiralize the zucchini.
  • Whisk together the sauce (if preparing ahead of time, wait to add the cornstarch until just before cooking): soy sauce, rice vinegar, honey, garlic, ginger, red pepper flakes, and cornstarch.
  • Cut chicken into 1-inch cubes. Toss with 2 tablespoons of corn starch in a plastic bag just before cooking.
  • In a large skillet or wok, heat 2 tablespoons of olive oil. Saute chicken until most edges are no longer pink. Add broccoli and red bell pepper and stir fry for 5 minutes.
  • Pour sauce into the skillet and continue cooking for 5 more minutes, until everything is cooked and the sauce has thickened a bit.
  • Carefully add zucchini noodles, mixing in and cooking just a few minutes. Stir in cashews and remove from heat. Garnish with green onions.