- 4 boneless, skinless chicken breasts, chopped.
- 4 tbs. white wine, divided
- 2 tbs. soy sauce, divided
- 1 tbs. corn starch
- 3 tbs. sesame oil, divided
- 1/2 cup chicken broth
- 1 crown broccoli, chopped
- 1 sweet onion, thinly sliced
- 3 – 4 garlic cloves, minced
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 4 tsp. chili paste
- 1 tsp. mirin
- 1 tsp. rice vinegar
- 2 tsp. agave syrup
- 1/2 cup cashews (or peanuts), chopped
- brown rice, for serving
1. In medium bowl, combine wine, 1 tbs. soy sauce, corn starch and 1 tbs. sesame oil. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
2. In a large wok or saucepan, heat chicken broth. Add broccoli and cook until slightly tender. Remove from wok and set aside in a large bowl (the other veggies will be added as well).
3. Heat 1 tbs. sesame oil over medium-high heat. Add sliced onions and cook until just tender. Add garlic, carrots and red pepper, stirring constantly. If necessary add chicken broth to keep moist at all times! Cook until tender, but still crisp (about 7 minutes). Add to bowl of broccoli.
4. In a small bowl, combine 2 tbs. wine, 1 tbs. soy sauce, chili paste, mirin, rice vinegar, and agave. Add chicken to wok (be sure it’s hot!), and cook until meat is cooked through and juices run clear. Reduce heat to medium-low, add chili sauce, return to a simmer and cook until sauce thickens. Add cashews, and serve over brown rice!