Make the Slurry: In a bowl, mix water and tapioca together to create a slurry. In another bowl, combine the sauce ingredients and then add the slurry.
1 tablespoon tapioca or cornstarch, ¼ cup spring water
Cook the Chicken: In a skillet or wok, heat half of the olive oil over medium-high heat. Add the ground chicken and cook for 1-2 minutes until browned. Season with salt and pepper, then set aside.
1 tablespoon olive oil, 11 ounce ground chicken, salt and black pepper
Sauté the Vegetables: In the same pan, add the remaining olive oil and the vegetables. Season with salt and pepper, and sauté for about 7 minutes.
1 ½ cup bell pepper, salt and black pepper , 2 cups green beans
Combine Ingredients: Return the cooked chicken to the pan and stir everything together. Add the sauce and cashews, mixing well. Cook for another 2 minutes, or until the sauce is glossy and evenly coats the stir-fry.
2 tablespoon toasted cashews, 2 ½ tablespoon honey, 3 tablespoon low sodium soy sauce, 1 tablespoon rice vinegar, 2 ½ teaspoon toasted sesame oil, 1 tablespoon toasted sesame seeds, 2 teaspoon garlic, 1 inch fresh ginger
Finish: Sprinkle sesame seeds and fresh greens on top before serving.
scallions or fresh greens , sesame seeds
