Chicken Stir Fry Recipe

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• 1 lb chicken thighs (*cut into bite-sized pieces)
• 1/2 each zucchini (sliced or cubed)
• 2 Tbsp oil (divided)
• 1 Tbsp unsalted butter
• 1 cup broccoli (cut into florets)
• 1 each small carrot (julienned or cubed)
• 8 oz mushrooms (sliced)
• 1/2 each red pepper (cubed)
• 4 each garlic cloves (minced)
• 1 tsp fresh ginger (minced)
• 1/2 each onion (cubed)
• ½ cup cashews
• 1/2 cup chicken broth
• 1/4 cup water
• 1/4 cup soy sauce (or gluten-free soy sauce)
• 2 Tbsp honey
• 1 Tbsp corn starch

1. Trim chicken thighs of excess fat and cut them into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
2. Combine all of the ingredients for the sauce in a bowl. Set aside.
3. In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once the oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove the chicken from the pan and set aside.
4. Add the remaining oil and the butter to the skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp-tender, mixing frequently.
5. Add chicken back to the pan. Add the garlic and ginger and cook for 1 minute, stirring frequently.
6. Add the cashews then pour the sauce into the pan and bring to a boil. Turn down the heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.