CASHEW CHICKEN AND VEGETABLES

Cashew Chicken and Vegetables image

Yield 6

Number Of Ingredients 16

Ingredients

5 boneless skinless chicken breasts
2 Tablespoons corn starch (divided)
4 Tablespoons olive oil (divided)
1/2 cup chicken broth
5 Tablespoons hoison sauce
2 1/2 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
1/2 teaspoon sesame oil
1 1/2 Tablespoons honey
4 green onions (sliced)
2 teaspoons minced garlic
1 red bell pepper (diced)
1 1/2 cups broccoli (chopped)
1 cup lightly salted cashews
1 teaspoon sesame seeds
3 cups cooked rice

Steps:

Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
After the veggies are cooked, transfer them to another plate.
Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
Sprinkle sesame seeds on top.
Serve over a bed of cooked rice.

Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg