Orange-Cashew Chicken With Broccoli - cooking recipe

Ingredients

5 tablespoons vegetable oil
7 chicken breasts, boneless, skinless, cut into large bite-size pieces
salt and black pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 (16 ounce) bag broccoli florets
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons ground coriander
2 oranges, juice and zest both
1/2 cup tamari (you might want to start with 1/4 cup and work up)
3 tablespoons honey
3 cups chicken stock
1 tablespoon cornstarch
cashews, unsalted and roasted (quantity is up to you)
1/2 cup fresh cilantro, chopped

Preparation

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.
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.
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.