Chicken recipes are the most popular recipes among non-vegetarians and when the chicken is cooked with roasted cashew nuts in garlic sauce and arrowroot as the binder, it not only satisfies your taste buds but brings fresh energy to your stressed life. This recipe is easy to prepare and its aroma is enough to lift your mood.

1 pound or ½ kg chicken breasts cut into 1-inch pieces

3 tbsp. arrowroot flour

1.5 tbsp. olive oil

6 tablespoons soy sauce

1 tablespoon hoisin sauce

4 cloves garlic, minced

1/2 cup chicken broth or vegetable broth

1 tbsp. brown sugar/2 tablespoons honey

1 tablespoon rice vinegar

1 cup whole cashews

4 cups broccoli floret (600 g)

1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces

Salt, to taste

Pepper, to taste

Green onions for garnishing

Take whole cashews on a baking sheet and toast them in the oven for about 5 minutes till they release a pleasant fragrance.

In a medium-sized bowl, add soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and garlic. Whisk them properly and set them aside.

In another bowl, add the chicken breast pieces cut into 1 inch each and season it with salt, pepper, and arrowroot powder.

Heat a large skillet over medium-high heat; add olive oil and sesame oil. Then add chicken and cook for 4 to 5 minutes, flip and cook on the other side as well.

Add the broccoli, bell peppers, garlic to the chicken and stir to combine. Cook for about 4 to 5 minutes, until vegetables become tender yet retaining its crispiness, and the chicken, is 80 to 90% done.

While the chicken is cooking, add the sauces from the bowl along with the roasted cashew to the skillet and toss with the chicken.  Add the vegetable or chicken stock to get the perfect gravy consistency. Remove from the heat and transfer to another bowl.

Garnish with green onions and serve hot with rice.