I love simple and quick meals. Quick to me is anything under 30 minutes. This recipe clocked in at about 35 ish so for me that was good. If I had left out the broccoli it would have been about 25 minutes.  What saves time is having meat and vegetables prepped early. When I freeze some of my chicken I cut it into chunks, strips, or pounded down so that I can thaw exactly what I need. The extra 15 minutes or so it takes to prep the chicken ahead of time is worth it.

We also like to prepare vegetables on Sundays. We cut a few packages of peppers, broccoli, carrots, and celery to have on hand for stir fry, put in a steamer basked, or to throw in a casserole. If the vegetables and meat are prepped you can jump right in to making dinner. Saves a bit of time on those busy dinner nights.

Verdict:

Everyone loved this dish! Even my nut hating son tried it and liked it. I think the best compliment was the nuts didn’t taste bad. We added broccoli, peppers, and carrots to this dish to up the number of vegetables the kids were eating. We like things with a lot of sauce too so this has extra sauce in it. If you like your dishes with not so much sauce cut this in half.

This looks like an intimidating list of ingredients but it really is very simple to make.

Ingredients:

• 1 1/2- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon+ 2 teaspoons cornstarch, divided
• 2 1/2 tablespoons olive oil,divided
• Salt and black pepper
•  1/2 cup chicken  stock, more as needed
• 1/3 cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 4 green onions, chopped, plus more for serving if desired
• 4 cloves garlic, minced
• 1/2 teaspoon powdered ginger or 1 teaspoon+ fresh
• 2 cups broccoli florets, cut into small pieces
• 1 red pepper, rough chop
• 1 carrot, sliced (if desired)
• 3/4 cup lightly salted cashew pieces
• for serving: rice or rice noodles, green onion

Directions: