2 lb boneless skinless chicken breast
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large head of broccoli cut into pieces
3 medium red bell peppers (remove seeds and cut into small pieces.)
1 bunch green onions thinly sliced
2/3 cup unsalted dry roasted cashews
1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons organic local honey
1 tablespoon ground ginger
2 cloves garlic — minced
Toss chicken pieces with cornstarch, salt, and pepper.
spray cooking spray in a pan . Once hot add the chicken mixture and sauté for 4 minutes, just until lightly browned.
Add in the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp.
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
After the chicken and vegetables are done Stir in the cashews and cook for 30 additional seconds.
Pour the sauce over the skillet and toss to coat. Serve with rice, or quinoa
Macros 398 cal
Makes 5 servings
Macros do not include rice
– Coach Meagan Bedenbaugh