Ingredients
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
Preparation
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.
