2 tbsp soy sauce
1/3 cup water
1 tbsp cornstarch or arrowroot starch
1/2 tsp red pepper flakes (or more, if you like it hot)
1 tbsp vegetable oil
1 tbsp toasted sesame oil (or another tbsp vegetable)
1 1/2 lbs boneless, skinless chicken thighs or breasts,
trimmed and cut into 1 inch chunks
1/4 cup chopped onion
1 tbsp fresh ginger, minced
1 medium red pepper, thinly sliced
3 cups broccoli florets, about 1 1/2 inches each
(I like mine lightly steamed first)
1/2 cup unsalted cashews, lightly toasted

In a small bowl, whisk together soy sauce, water, cornstarch and red pepper flakes. Set aside.

Heat half the oil in a wok or large skillet over medium-high heat, until shimmering but not smoking. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove to a bowl.

Add remaining oil, and when hot, add onion and ginger. Cook, stirring frequently, for 2 minutes. Add red pepper and broccoli and continue to cook and stir until vegetables are tender, 3 to 5 minutes. Add cashews and cook 1 minute more, then add chicken back to pan and toss to combine.

Give soy sauce mixture a quick stir and add to the pan. Cook, stirring to coat meat and vegetables, until sauce is thickened, about 1 minute. Serve immediately.

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