Meal: Dinner
Dietary Type: Omnivore 
Prep Time: 10 minutes 
Cook Time: 30 minutes
Serves: 4 

The Dish
This quick and easy stir-fry is our remix on takeout. A sweet and savory sauce clings to bits of chicken, bell peppers, and cashews topped over steamed brown rice. The sauce is a semi-homemade concoction of hoisin sauce, chicken broth, soy sauce, honey, rice vinegar, and a touch of sriracha for kick. And this dish is easily modifiable. Later in our notes we have all manner of dietary preference-friendly substitutions. 

Hacking this Recipe: The sauce can easily be made a couple days in advance, for faster prep. Do you have any pro tips for modifications to this recipe? If so, let us know in the comments below, or on the Community page.

Ingredients
Sauce: 
1/2 cup (120 ml) hoisin 
1/2 cup (120 ml) chicken or vegetable broth 
1/4 cup (60 ml) low-sodium soy sauce or tamari 
1/4 cup (60 ml) honey or agave 
2 tablespoons (30 ml) rice vinegar 
1 tablespoon (15 ml) sriracha 
1 each or 1/4 cup (40 g) shallot, peeled and minced 
2 each (10 g) garlic cloves, peeled and minced 
1 teaspoon (3 g) ginger, peeled and minced 

Dish:
2 teaspoons (10 ml) extra virgin olive oil 
4 boneless, skinless chicken breasts (500 g total)
1 1/2 cups (200 g) red bell pepper, seeded and diced 
1 1/2 cups (200 g) green bell pepper, seeded and diced 
3/4 cup (100 g) cashews 
1 cup (170 g) brown rice
2 cups (500 ml) water 
1 teaspoon (2 g) sesame seeds 

Preparation 

• In a large bowl, whisk to combine the hoisin, broth, soy sauce, honey, vinegar, sriracha, shallot, garlic, and ginger. 
• Heat a large skillet or wok over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken and peppers, stir fry for 2-3 minutes, just until chicken is slightly seared and peppers have begun to soften. 
• Add sauce and cashews, stir to combine and bring to a simmer. Continue to simmer until the chicken is thoroughly cooked and the sauce has reduced to a thin glaze, 12-15 minutes. Keep warm until ready to serve. 
• While the chicken is cooking, place rice and water in a medium saucepan. Bring water to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and cook for 18-20 minutes (or according to the instructions on the packaging) until tender. Let set, lid ajar, for 5 minutes. 
• To serve, divide rice and chicken between plates or bowls and sprinkle with sesame seeds. 

Vegetarian and Vegan Modifications: Tofu works really well in this recipe, feel free to sub in place of the chicken. Use your favorite vegan hoisin sauce (some hoisin sauces may contain animal products, read the labels to be sure).  

Gluten-Free Modifications: Substitute the soy sauce for tamari or coconut aminos (or another gluten-free option). Double check the ingredients on your hoisin and substitute, if needed, with a gluten-free alternative.