1tablespoonschili garlic pastesambal oelek or Sriracha
1-1/4poundbonelessskinless chicken breasts, cubed
2tablespoonscornstarch
1/2teaspoonkosher salt
1/4teaspooncoarsely ground black pepper
1tablespoonmelted coconut oil
1tablespoondark Sesame Oil
2cupsfresh broccoli florets
1small red bell peppercut into strips
1small oniondiced
3clovesfresh garlicminced
1/2cupfrozen peasthawed
2cupscooked rice
Instructions
In a medium bowl combine the honey, vinegar, tamari and chili paste or Sriracha. Whisk to combine and set off to the side.
In a large bowl combine chicken with cornstarch, salt and pepper. Toss to coat.
Over medium-high, heat wok or large skillet with coconut and sesame oil. Once hot arrange the chicken in an even layer. Leave undisturbed for 3-4 minutes or until a golden crust forms. Flip and continue to cook for 3 to 4 minutes. Remove the chicken to a bowl and set off to the side.
Add the broccoli, peppers, onion and garlic to the wok. Cook, stirring often until vegetables are tender yet still a bit firm. Add chicken back in and cook for 2 to 4 minutes or until fully cooked.
Add cashews, peas and sauce to the wok. Stir until coated and heated through.