🌎 The World Cookbook

3 boneless skinless chicken thighs cut into 1/2" pieces, about 1 lb
3 tablespoons arrowroot or cornstarch
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1 tablespoon light olive oil
1 tablespoon sesame oil
1 medium head of broccoli cut into small florets, about 3 cups worth (you can peel and thinly slice the stem as well)
1 large yellow onion chopped
1/2 cup snow peas sliced in half
1 red bell pepper chopped
4 cloves garlic minced
1/2 cup dry roasted unsalted cashews
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1-2 tablespoons Sriracha hot sauce

Mix the cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Sprinkle over the chicken in a mixing bowl. Toss to coat the pieces. Set aside. Prep the vegetables and place them in a second mixing bowl next to the chicken. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar, and sriracha. Set aside. Warm the oils in a large skillet over medium-high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned. Add the vegetables and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened. Stir in the cashews and then pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. Taste the recipe and add additional salt or pepper as desired. Serve with or without rice and Enjoy!