Cashew Chicken & Broccoli Stir Fry

Recipe by The Gourmet RD

You can have a luscious, restaurant-quality meal ready in less than 20 minutes. I hope this meal makes your chaotic week at least a little better, and certainly more delicious.

Ingredients

• ¼ cup low sodium soy sauce
• 1 tbsp fish sauce
• 1 tbsp rice wine vinegar
• 1 tbsp dark brown sugar
• 2 tsp toasted sesame oil
• 1 tbsp corn starch
• crushed red pepper flakes
• 2 tbsp canola or grapeseed oil
• 1 lb boneless skinless chicken breasts (thinly sliced)
• pinch coarse salt and ground black pepper
• 1 large head broccoli (cut into florets)
• 2 cups stir-fry veggies (red pepper strips, snap peas)
• 2 cups cooked rice or quinoa
• ½ cup cashews or peanuts, chopped and toasted
• sriracha, for drizzling

Method

1. In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil. Vigorously whisk in corn starch until incorporated. Add a pinch of crushed red pepper flakes.
   
   Heat canola or grapeseed oil in a large wok or skillet to medium-high heat. Add chicken breast and season with salt and pepper. Cook for about 4-5 minutes, stirring frequently, until browned.
   
   Add broccoli and stir-fry vegetables and cook another 3-4 minutes, until just slightly tender. Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.
   
   Serve stir fry over cooked rice or quinoa and garnish with cashews/peanuts and Sriracha.

View the recipe instructions at The Gourmet RD