Description
A vibrant and wholesome Asian-inspired bowl with tender chicken, crisp-tender vegetables, and a savory-sweet-tangy sauce. Packed with protein, veggies, and toasted cashews for a satisfying, restaurant-quality meal in minutes.
Ingredients
1 lb (450g) boneless, skinless chicken breasts, sliced
1 tbsp sesame oil
1 cup cashews (toasted)
2 tbsp honey
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2 cloves garlic, minced
1 tbsp fresh ginger, grated
Broccoli florets (1½ cups)
Carrots (1½ cups), julienned
Sesame seeds (optional, for garnish)
Instructions
Heat ½ tbsp sesame oil in a large pan over medium-high heat. Cook chicken slices for 5-6 minutes until browned and nearly cooked through, set aside.
Roast cashews at 350°F (180°C) for 8-10 minutes until golden; toss with ½ tbsp oil to prevent burning.
In a small bowl, whisk honey, soy sauce, rice vinegar, maple syrup, garlic, and ginger.
Return chicken to the pan, add broccoli and carrots. Deglaze with 2 tbsp water or broth, cover, and steam for 3-4 minutes until veggies are tender-crisp and chicken is cooked through.
Stir in the sauce and cashews, cooking 2-3 minutes until the sauce thickens.
Serve in bowls, garnished with sesame seeds and extra cashews.
Notes
Use a non-stick wok for crispier results
Marinate chicken in the sauce (chilled) up to 24 hours for deeper flavor
Substitute veggies with snap peas, bell peppers, or zucchini
Double the batch of cashews for extra crunch