The best part of this chicken stir fry is how versatile it can be. Broccoli and bell peppers are great, but pretty much any vegetable you have in the fridge will work, too. Stir fry is a Chinese method for cooking, usually in a wok over high heat. Here a cast iron or other heavy skillet will work great!
1 tbsp. canola oil
2 cloves garlic, minced
1 head broccoli, cut into small florets
1 bell pepper, chopped
1 lb. boneless skinless chicken breast, cut into 1″ pieces
1/3 c. cashews
Freshly ground black pepper
1/2 c. low-sodium soy sauce
2 tbsp. honey
2 tsp. sesame oil
In a large skillet over high heat, heat canola oil. Add garlic, broccoli, and bell pepper. Cook until soft, 5 minutes. Add chicken and cook until golden and cooked through, 8 minutes. Stir in cashews and season with pepper.
In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour into skillet and let simmer until thickened, 5 minutes.
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