Our healthy spin on the popular Chinese take-out favorite combines tender chicken stir-fried with crunchy cashews, crisp broccoli, bell peppers, and mushrooms and served in a light sesame oil glaze with a hint of citrus and spice.
Thoroughly rinse produce and pat dry. Chop broccoli into bite-sized florets. Slice red bell peppers and yellow bell peppers into thin strips. Finely dice green onions. Slice mushrooms. Halve lemon. Rinse chicken and pat dry. On a separate cutting board, slice chicken into bite-sized pieces.
Cook the Chicken
Heat half the sesame oil in a medium pan over medium-high heat. Season chicken with a pinch of salt and pepper and add to pan. Cook chicken for 4-5 minutes, until lightly browned and internal temperature reaches 165 degrees. Remove from pan and set aside.
Cook the Vegetables
Using the pan you cooked the chicken in, heat the remaining sesame oil over medium-high heat. In a small bowl, whisk bouillon cube into ½ cup of warm water until dissolved. Add vegetables to pan. Squeeze juice from half the lemon over vegetables. After 2 minutes, add cayenne pepper, bouillon liquid, and cashews. Reduce heat to medium, and sauté for 6 minutes or until vegetables are vibrant and slightly tender.
Finish the Stir-Fry
Return chicken to pan and stir-fry on high heat for 2-3 minutes, or until everything is lightly browned and aromatic. Remove from heat and salt and pepper to taste.
Plate the Dish
Ladle a portion of stir-fry in to a shallow dish. Drizzle any additional sesame stir-fry sauce overtop. Garnish with diced green onion.