This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.
Ingredients
Gluten free
∙ Serves 5
Meat
1 1/4 lbs Chicken breasts, boneless skinless
Produce
2 heaping cups Broccoli florets
1 cup Edamame, frozen
2 cloves Garlic
3/4 tsp Ginger, ground
3/4 cup Green onions
1 cup Red bell peppers
Condiments
1 tbsp Chili garlic sauce, Asian
2 tbsp Honey
3 tbsp Soy sauce, low-sodium
Baking & spices
3 tbsp Cornstarch
1/2 tsp Pepper
1/2 tsp Salt
Oils & vinegars
1 tbsp Olive oil
1 tbsp Rice wine vinegar
2 tbsp Sesame oil
Nuts & seeds
1 cup Cashews, unsalted dry roasted whole
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