I love Asian inspired food but it is not something I always make. When I am in the mood for Asian food I lean towards take out. I came across this dish from frugallivingmom.com and adapted it to my own cooking style. It is loaded with flavor and pretty simple to make. And if you are lucky to enough to have leftovers it makes a great lunch the next day. Enjoy!
Ingredients
- I tablespoon apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil (if you don't have sesame oil on hand you can substitute olive oil)
- 1 pound boneless skinless chicken breast cubed (I find it easier to cube the chicken if you place the raw chicken in the freezer for about an hour before you cut it)
- 2 teaspoons cornstarch
- 1 tablespoon of olive oil, divided
- 1/2 small onion diced
- 2 cloves garlic minced (you can substitute 3/4 teaspoon of garlic powder)
- 16 oz. broccoli crowns, fresh or frozen
- 1/2 cup of cashews (I prefer the pieces, salted or lightly salted)
Directions
In a small bowl whisk together the apple cider vinegar, soy sauce, brown sugar, and sesame or olive oil and set aside. In a large nonstick pan heat up 1/2 tablespoon olive oil. Add in the onion and cook for about 2-3 minutes. Next add in the broccoli and cook with the onion for about 5-6 minutes. Then add in your garlic and cook for about 2 minutes. Remove the veggies from the pan and set aside. Add in 1/2 tablespoon olive oil to the pan. Toss the diced chicken with the cornstarch and cook in the pan. Cook the chicken until no longer pink in the middle, about 8-10 minutes. Add the veggies back into the pan and stir. Pour the vinegar and soy sauce mixture into the pan and stir. Allow the mixture to heat through, about 2 minutes. Last add in the cashews and stir. Serve over rice. Enjoy!