Thai Cashew Chicken

I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken. I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit.

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

Directions:

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.
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for full instruction please see : www.wellplated.com

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