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Cashew Chicken Stir-Fry

by Kahnita Wilkerson

Inspired by wellplated.com

Ingredients

for 4 servings

  • 6 tablespoons
    soy sauce
  • 1 tablespoon
    hoisin sauce
  • 1 tablespoon
    rice vinegar
  • 2 tablespoons
    honey
  • 1 teaspoon
    sesame oil
  • ½ tablespoon
    ginger, minced
  • 2 cloves garlic, minced
  • ¾ lb
    chicken breast, cut into 1-inch (2 1/2 cm) pieces (340 g)
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon
    cornstarch
  • 1 tablespoon
    sesame oil
  • 4 cups
    broccoli floret (600 g)
  • 1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
  • ¾ cup
    raw cashew (95 g)
  • ½ cup
    water (120 mL)
  • brown rice, to serve

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Preparation

Under 30 min

  1. In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
  2. In a medium bowl, season the chicken with salt, pepper, and cornstarch.
  3. Heat a 9.5" fry pan over medium-high heat and add sesame oil.
  4. Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
  5. Remove chicken and set aside in a separate bowl.
  6. Add the broccoli and bell peppers, and cook for 2-3 minutes.
  7. Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
  8. Remove from heat and serve over brown rice.
  9. Enjoy!
 

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