This is such an easy recipe to adapt to your tastes and heat level. If you don't like cashews, they can easily be omitted or peanuts substituted. The amount of Sriracha is definitely adjustable. I served this over Chinese noodles, but rice is, of course, a perfect accompaniment as well.
1 - 1/2 lbs. boneless, skinless chicken thighs, cubed into 1/2 in pieces
3 T. cornstarch
1/2 t. kosher salt
1/2 freshly ground black pepper
1 T. light olive oil
1 T. dark sesame oil
1 medium head broccoli, separated into florets. You can also use the stems, thinly sliced
1 cup matchstick carrots
1 large yellow onion, halved lengthwise and then thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 cloves garlic minced
1 small can diced water chestnuts, drained
1 small can baby corn, drained
3 T. honey
2 T. soy sauce
1 T. rice vinegar
1 T. Sriracha hot sauce
1 cup dry roasted cashews
1 package Chinese noodles, cooked according to package directions and then drained
Mix the cornstarch with the salt and pepper in a small bowl. Place chicken in a large mixing bowl and sprinkle cornstarch mixture over chicken. Using tongs, toss the chicken pieces and make sure they're thoroughly coated. Set aside.
After prepping the vegetables, place them in a separate bowl. Set aside.
In a small measuring cup or bowl, whisk together the honey, soy sauce, vinegar and hot sauce. Set aside.
In a large skillet or wok, warm the oils over medium high heat. When the oil is shimmering, add the chicken and toss in the oil to coat. Saute the chicken, stirring constantly until chicken is browned.
Add the veggies and cook, stirring constantly, until the vegetables are just tender, about 3 - 4 minutes. You want the vegetable colors to still be vibrant.
Stir in the cashews and the sauce over the chicken and vegetables. Increase the heat slightly for a minute or two so the sauce will thicken slightly.
Sprinkle with sesame seeds.