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Ingredients
- 1 tbsp olive oil
- 4 chicken thighs, chopped into bite sized pieces
- 1 large head of broccoli, cut into bite-sized florets
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp honey
- 1 tbsp water
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1 tsp tapioca starch
- 1/4 cup cashews
- Jasmine rice
- Green onions and cilantro for toppings
Instructions
- Sauté chicken thighs in olive oil and season with a pinch of salt and pepper over medium heat for 8-10 min, until cooked.
- Once chicken is cooked, add broccoli, cover, and cook over medium heat for 8-10 min (without stirring) until broccoli is cooked but still has a slight crunch.
- Whisk together soy sauce, rice vinegar, honey, water, ground ginger, garlic powder, and black pepper and add to the broccoli and chicken.
- On the side, whisk together tapioca starch and 1/8 cup water to make a slurry and add to the stir fry.
- Add cashews and simmer over medium/low heat to let the sauce thicken, about 5 minutes.
- Serve over jasmine rice and garnish with chopped green onions.
