Kitchen Sink Stir Fry Recipe:

Makes 4 servings

Stir Fry Ingredients:
– 1 pound chicken breasts or thighs, cut into 1-inch cubes
– 1 yellow onion, roughly chopped
– 1 red pepper, roughly chopped
– 1 yellow pepper, roughly chopped
– 1 carrot, peeled and chopped
– 1 small head broccoli, roughly chopped (I didn’t have or use this but think it would make a good addition!)
– 4 to 5 garlic cloves, minced or pressed
– 2 Tbs vegetable or avocado oil, divided
– 1 cup salted cashews
– 1/2 cup scallion greens, chopped, for garnish
– 1 Tbs sesame seeds, for garnish

Sauce Ingredients:
– 1/4 cup chicken broth
– 1/4 cup water
– 1/4 cup tamari (or soy sauce)
– 1/4 cup toasted sesame oil
– 3 Tbs minced or grated ginger (I buy mine pre-minced in a jar)
– 2 Tbs sugar or honey
– 1 Tbs cornstarch
– 1/2 tsp red pepper flakes (optional, for spice)

Directions

1. Pat the chicken dry with a paper towel and cut into cubes.
2. Chop and prep all of the veggies.
3. Heat 1 tablespoon of oil in a large sauté pan or wok over medium heat. Add the onion and carrots and cook, stirring often, until the onions are translucent, 5 to 7 minutes.
4. Add peppers and broccoli and cook for 3 more minutes.
5. Add the garlic and cook until fragrant, stirring constantly, one more minute.
6. Remove the veggies from the pan and set aside.
7. Heat the remaining oil in the same pan and add the chicken.
8. Cook, flipping often, until the chicken is lightly browned.
9. Add the veggies back in along with the cashews and the sauce ingredients. Lower the heat to low and simmer until the sauce thickens, about 5 minutes.
10. Garnish with scallions and sesame seeds.
11. Serve over white or brown rice.
12. Enjoy!