KUNG PAO CHICKEN WITH VEGETABLES AND CASHEWS

INGREDIENTS

3 pc of chicken breast cut into cubes

1/4 tsp salt, pepper

4 tbs olive oil

4 dry chili peppers

2/3 cup roasted cashews

1 red pepper cut into cubes

1 medium zucchini cut into halves

For the sauce:

1/2 a cup low sodium soy sauce

1/2 a cup water

3 tbs honey

3 garlic cloves

1 tsp grated fresh ginger

1/2 tsp dried red pepper chili flakes

1 tbs sesame seeds (optional)

DIRECTIONS

In a large skillet heat up 2 tbs of oil, toss salt and pepper on the chicken and cook it for a few minutes.Add the zucchini, bell pepper, add the rest of the oil and cook together on medium heat. Meanwhile, in a medium bowl mix together the soy sauce, water, honey, garlic, ginger and red pepper chili flakes. Pour the sauce on the chicken and vegetables, add the dry chili peppers and let it cook on low to medium heat for 30 minutes. Add the cashews and cook for another 10 minutes until sauce thickened.Can sprinkle sesame seeds on top and serve with white or brown rice.