Teriyaki Chicken & Vegetables

1 T canola oil

3 chicken breasts, cubed

1 red bell pepper, diced

1 orange bell pepper, diced

2 large carrots, shredded

2 tsp fresh ginger, minced

3 cloves garlic, minced

1 cup chicken broth

1/3 cup honey

1/2 cup soy sauce

1 T vinegar

1 cup frozen peas

1/2 cup cashews

3 cups rice (dry)

In a large skillet, heat canola oil over medium-high heat. Add chicken when hot and cook until browned, about 2-3 minutes. Add bell peppers, carrots, ginger, and garlic. Saute for 3 minutes, stirring constantly. 

Add chicken broth, honey, soy sauce, and vinegar. Heat until bubbling. Allow to simmer for 4-5 minutes. *

Right before serving, add frozen peas and cashews. Take the pan off heat as soon as the peas are completely defrosted. Serve immediately over hot rice. 

*You can add cornstarch mixed with cold water if you want the sauce to come out a little thicker. 

Adapted from The Recipe Rebel