You may also like
Categories:
honey rice vinegar tamari garlic chicken breasts cornstarch kosher salt coconut oil sesame oil fresh broccoli florets red bell pepper onion garlic frozen peas cashews brown rice
Viewed: 31 - Published at: 6 years agoIngredients
- 1/4 cup Honey
- 2 Tbsp rice vinegar
- 2 Tbsp low-sodium Tamari
- 1 Tbsp Chili Garlic Sauce (Sambal Oelek) or Sriracha
- 1 1/4lb. boneless skinless chicken breasts, cubed
- 2 Tbsp cornstarch
- Kosher salt & Freshly ground pepper
- 1 Tbsp melted coconut oil
- 1 Tbsp dark sesame oil
- 2 cups fresh broccoli florets
- 1 red bell pepper, cut into strips
- 1 small onion, diced
- 3 cloves fresh garlic, sliced or minced
- 1/2 cup frozen peas, thawed
- 1/4 cup toasted cashews
- 2 cups cooked brown rice
Method
- In a medium bowl combine the honey, vinegar, tamari and sriracha. Whisk to combine and set off to the side.
- In a large bowl combine chicken with cornstarch, salt and pepper. Toss to coat.
- Over medium-high, heat wok or large skillet with coconut oil and sesame oil. Once hot arrange the chicken in an even layer. Leave undisturbed for 3-4 mins. or until golden crust forms. Flip and continue to cook for 3-4 mins. Remove the chicken to a bowl and set off to the side.
- Add the broccoli, peppers, onion and garlic to the wok. Cook, stirring often until vegetables are tender yet still a bit firm. Add chicken back in and cook for 2 to 4 mins. or until fully cooked.
- Add cashews, peas and sauce to the wok. Stir until coated and heated through.
- Serve over warm rice.
