Ingredients
-
5
-
7
-
-
1
-
4
-
2
-
1
-
1
-
1 1/2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat a Large, Deep Skillet Over High Heat With 3 Tablespoons of the Oil. Season the Chicken With Some Salt and Pepper and Brown It in 2 Batches If Necessary. Once the Chicken Has Browned, Remove It to a Plate and Reserve. |
|
2
Done
|
Return the Skillet to the Heat and Add the Remaining 2 Tablespoons Oil, the Onions, Garlic, Red Bell Peppers, Broccoli, Red Pepper Flakes, and Coriander. Cook, Stirring Frequently, For 3-4 Minutes, or Until the Veggies Start to Get Tender. Add the Orange Zest and Juice, Tamari, and Honey; Stir, Scraping Up Any Brown Bits on the Bottom of the Pan. |
|
3
Done
|
Add the Chicken Stock and Bring Up to a Simmer, Then Return the Browned Chicken to the Pan and Cook For Another 5 Minutes, or Until the Chicken Is Cooked Through. Mix the Cornstarch With a Little Splash of Water in a Small Bowl and Add to the Pan to Thicken Up the Sauce a Bit. Add the Cashews--as Many as You Want! Serve the Cashew Chicken Over Rice and Garnish With the Chopped Cilantro. |
