Honey Cashew Chicken

Ingrédients

• 1/2 cuillère à café black pepper
• 5 cups broccoli, chopped
• 2 cups carrot strips
• 2 gousse garlic, minced
• 1 moyenne onion, finely chopped
• 3 tbsps sriracha sauce
• 1 tbsp canola oil
• 3 tbsps clover honey
• 12 cup cashew halves & pieces
• 1/2 tsp original seasoning blend
• 1 tbsp seasoned rice vinegar
• 1 moyenne red bell pepper, sliced
• 2 tbsps less sodium soy sauce
• 1 tbsp sesame seed oil
• 2 tbsps cornstarch
• l lb boneless skinless chicken breast, cut into bite sized pieces

Directives

1. Combine chicken, cornstarch, seasoning blend, and pepper in a bowl; toss to coat.
2. Heat a wok or large skillet to medium-high heat. Add canola oil and sesame oil. Add chicken mixture, and saute 4 minutes or until lightly browned.
3. Increase heat to high, and add broccoli, carrots, garlic, onion, and red bell pepper. Cook 5 minutes or until vegetables are crisp tender and chicken is done, stirring frequently. Stir in cashews.
4. Combine vinegar, honey, soy sauce, and sriracha in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture. Toss to coat. Serve with brown rice if desired.