3boneless skinless chicken thighscut into 1/2" pieces, about 1 lb
3tablespoonsarrowroot or cornstarch
1/2teaspoonkosher saltplus more to taste
1/2teaspoonfreshly ground black pepperplus more to taste
1tablespoonlight olive oil
1medium head of broccolicut into small florets, about 3 cups worth (you can peel and thinly slice the stem as well, that is my favorite part)
1large yellow onionchopped
1/2cupsnow peassliced in half
1red bell pepperchopped
1/2cupdry roasted unsalted cashews
1-2tablespoonsSriracha hot sauce
Mix the cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar, and sriracha. Set aside.
Warm the oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.
Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Taste the recipe and add additional salt or pepper as desired. Serve with or without rice and Enjoy!
Unless I buy them with cooking in mind, I typically have salted and roasted cashews in the house. I've thrown those into this recipe as often as the called for unsalted raw cashews. They will work fine, simply taste the recipe before adding additional salt and then salt only as needed.My family does not find this spicy with just 1 tablespoon of Sriracha, however, if you are leery of the heat, start with 1 tablespoon and add more after cooking, if desired.