One Pot Cashew Chicken with Peppers and Greens

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 Red bell pepper, large
  • 1 Yellow bell pepper, Large

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Ketchup
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 2 cups White or brown rice, cooked

• Baking & Spices

  • 3 tsp Cornstarch or arrowroot powder

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Rice vinegar
  • 1/2 tsp Sesame oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Other

  • 3 to 4 ounces organicgirl PEPPERGREENS*

Found on spoonfulofflavor.com

Ingredients

• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons honey
• 3 teaspoons cornstarch or arrowroot powder
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast cut into small chunks
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 cup raw cashews
• 3 to 4 ounces organicgirl PEPPERGREENS*
• 2 cups cooked white or brown rice

Directions

• In a medium bowl, whisk together all of the ingredients for the sauce; set aside.
• In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken to the skillet and cook for 5 to 7 minutes. Add the peppers and cook for 5 additional minutes, or until the chicken is cooked through. Add the cashews, greens and sauce and cook for 2 or 3 minutes until the sauce thickens and the greens are wilted. Serve immediately over white or brown rice.