Brilliant green broccoli, yellow bell peppers and zucchini turn ordinary chicken breasts into a colorful one-dish meal. The trick is to cook every ingredient quickly on its own for just the right amount of time so each comes out tender but still a bit crisp. Once you learn this basic technique, you can adapt it to take advantage of whatever small amounts of fresh vegetables, meat or tofu you have left over in the refrigerator. You can also save prep time by buying precut vegetables, like broccoli florets, making this an even faster everyday meal. Serve with rice or soba noodles.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Place the soy sauce, brown sugar, vinegar, chile sauce, cornstarch and 3/4 cup of water in a small bowl, and whisk to combine. Set aside.
Place a wok or large skillet over medium-high heat and add 1 tablespoon of the sesame oil and 1 tablespoon of the peanut oil. Add the zucchini and cook, stirring constantly, until it's tender and golden, 4 to 6 minutes. Using a slotted spoon, transfer the zucchini to a large bowl.
Add 1 tablespoon of the peanut oil to the pan. Add the garlic and ginger, and cook for 30 seconds, stirring constantly. Add the broccoli and 1/2 cup of water and cook, stirring constantly, until the broccoli is crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the zucchini.
Add the remaining sesame oil and peanut oil to the wok. Add the chicken and cook, stirring constantly, until cooked through, about 4 minutes. Add the soy sauce mixture and stir until the sauce thickens, 1 to 2 minutes.
Add the reserved zucchini, broccoli, bell pepper and scallions to the chicken. Cook until the vegetables are just heated through, about 3 minutes.
Serve the stir-fry immediately with the rice or noodles, and sprinkle the cashews on top.