1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces 2 tablespoons cornstarch (or substitute arrowroot powder) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 tablespoons canola oil 3 medium red bell peppers, seeded and cut into bite-sized pieces 1 large head of broccoli, cut into florets (about 4 cups) 1 bunch green onions (about 6 medium), thinly sliced 2/3 cup dry roasted, unsalted cashews Cooked brown rice or quinoa, for serving
FOR THE SAUCE:
1/4 cup reduced-sodium soy sauce 3 tablespoons seasoned rice vinegar 2 tablespoons honey, plus additional to taste 1 tablespoon freshly grated ginger 2 cloves minced garlic (about 1 teaspoon) 1/4-1/2 teaspoon red pepper flakes, plus additional to taste
In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned.
Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
Stir in the cashews and cook for 30 additional seconds.
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.