Thai Cashew Chicken

Skinny Thai Cashew Chicken. Easy, healthy, and ready in 20 minutes! Juicy chicken, crisp veggies, and the best sweet and savory sauce.

Ingredients

FOR THE CASHEW CHICKEN:

•  1 1/4 pounds boneless skinless chicken breasts — (about 2 large), cut into bite-sized pieces
•  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 2 teaspoons)
•  1/4-1/2 teaspoon red pepper flakes — plus additional to taste

Instructions

1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2. 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.
3. Full instructions visit @wellplated

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