Teriyaki Chicken Stir Fry

Ingredients

• 2 large chicken breasts (about 1.2 lbs / 550 g), thinly sliced
• 1 tbsp cornstarch (8 g)
• salt & black pepper
• 1 tbsp vegetable oil (15 ml)
• 1 red bell pepper, sliced (120 g)
• 1 cup broccoli florets (100 g)
• 1 small carrot, thin strips (70 g)
• ½ small white onion, sliced (60 g)
• 2 green onions, chopped
• ½ cup unsalted cashews (70 g) (optional)
• ¼ cup soy sauce (60 ml)
• 3 tbsp cold water (45 ml)
• 2 tbsp honey or brown sugar (30 g)
• 1 tbsp rice vinegar (15 ml)
• 1 tbsp sesame oil (15 ml)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch (8 g)
• cooked jasmine rice or noodles
• sesame seeds
• extra green onion

Instructions

1. Season sliced chicken with salt & pepper. Toss with 1 tbsp cornstarch.
2. Whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Set aside.
3. Add cashews to a dry pan and toast 2–3 minutes until golden (optional). Remove.
4. Heat oil in a pan over medium-high (375°F / 190°C). Add chicken and stir-fry 5–6 minutes until golden. Remove to a plate.
5. Add bell pepper, broccoli, carrot, and white onion. Cook 3–4 minutes until crisp-tender.
6. Return chicken. Pour in the teriyaki sauce. Stir 1–2 minutes until the sauce thickens and becomes glossy.
7. Add green onions + toasted cashews (if using). Toss and remove from heat.