Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 cup cashews, roasted and roughly chopped
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 cup chopped green onions
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add red bell pepper and broccoli to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp. Add carrots and stir-fry for another minute.
- Step 3: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and ginger.
- Step 4: Pour the sauce over the vegetables in the skillet and stir to coat. Add the cooked chicken back to the skillet.
- Step 5: Stir in the roasted cashews and green onions. Cook for another minute to heat through and combine flavors.
- Step 6: Serve immediately over rice or quinoa, or enjoy as is.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the salad in a skillet over medium-low heat to avoid overcooking the chicken and vegetables.
- Serve this vibrant salad as a refreshing side dish alongside grilled fish or tofu for a complete and balanced meal.
- To intensify the cashew flavor, lightly toast the cashews in a dry pan before adding them to the salad for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American