Tuesday, September 19, 2017

Cashew Thai Chicken

The girls made this for dinner while I was out of town.  They really liked it.
Cashew Thai Chicken
www.wellplated.com/

1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (We used leftover chicken from another recipe)
2 tablespoons cornstarch (or substitute arrowroot powder)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons canola oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, cut into florets (about 4 cups)
1 bunch green onions (about 6 medium), thinly sliced
2/3 cup dry roasted, unsalted cashews
Cooked brown rice or quinoa, for serving

FOR THE SAUCE:
1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey, plus additional to taste
1 tablespoon freshly grated ginger
2 cloves garlic, minced (about 1 teaspoon)
1/4–1/2 teaspoon red pepper flakes, plus additional to taste


In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.

Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.

While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

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