Created by Jenn's Food Journey
2 large boneless, skinless chicken breasts, cut into chunks or bite size pieces
2 Tablespoons sweet chili sauce
2 Tablespoons Sriracha
1/2 cup chicken broth
2 Tablespoons low sodium soy sauce
1 teaspoon fish sauce
1/8 teaspoon sesame oil
1/4 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 teaspoons cornstarch
pinch of ground ginger
1 garlic clove, finely minced
1-2 cups broccoli florets
1/4 cup dry roasted cashew nuts
1 teaspoon vegetable oil
Place cut up chicken in a resealable bag. Mix the sweet chili sauce and Sriracha together. Pour over chicken, toss to coat. Seal bag and place in refrigerator for 1-2 hours.
In a bowl or measuring cup, add the chicken broth, soy, fish sauce, sesame oil, brown sugar, red pepper flakes, cornstarch and ginger. Stir until well combined; set aside.
In a wok or deep, non-stick skillet, add the vegetable oil and heat over medium high heat. Add the marinated chicken and quickly stir fry for 3-4 minutes. Add garlic and stir fry 1 more minutes. Add the broccoli and stir fry another 2 minutes. Add the sauce and allow to thicken, stir constantly. Remove from heat and stir in the cashews. Serve over rice or noodles. Enjoy!