Teriyaki cashew chicken with broccoli and white rice.

🧂 Ingredients

• 2 1/2 lb. boneless skinless chicken breasts

  in 1” pieces
• 3/4 c. soy sauce
• 1/3 c. dark brown sugar
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. honey
• 4 cloves garlic

  minced
• 2 tsp. sesame oil
• 1 tsp. ground ginger
• 1/2 tsp. black pepper
• 1 Tbsp. olive oil
• 1 Tbsp. cornstarch
• 1 Tbsp. toasted sesame seeds black and white
• small crown of broccoli
• Steamed white rice
• 1/2 cup of roasted salted cashews

Instructions

• 1 Place the chicken in a resealable plastic container.
• 2 In a large measuring cup, whisk together the soy sauce, brown sugar, 2 tbsp of
  water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar is
  dissolved.
• 3 Pour half of the marinade over the chicken, reserving the remaining marinade.
• 4 Refrigerate for at least 30 minutes.
• 5 In a large skillet over medium-high heat, heat the oil.
• 6 Add the chicken and cook, until cooked through, about 3 to 5 minutes.
• 7 Reduce the heat to medium.
• 8 In a small bowl, whisk 2 tablespoons of water with the cornstarch.
• 9 Pour the reserved marinade into the skillet over the cooked chicken.
• 10 Cook, until the sauce thickens and coats the chicken evenly, 3 to 5 minutes.
• 11 Garnish with the green onion and sesame seeds.
• 12 Serve hot with broccoli and rice, if you like.

Nutrition Info