Ingredients

• 1.5 cups chicken broth
• 0.5 cups soy sauce
• 1 tablespoon cornstarch
• 0.75 teaspoons ground ginger
• 0.75 teaspoons brown sugar
• 0.25 cups cornstarch
• 1.5 teaspoons ground ginger
• 0.25 teaspoons curry powder
• 2 pounds skinless , boneless chicken breast meat - cut into cubes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 3 greens onions , chopped
• 1 bell pepper , chopped
• 1 teaspoon sesame seeds
• 0.5 cups cashews

Instructions

1. 1 Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
2. 2 Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
3. 3 Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Nutrition per serving