Cashew Chicken Stir-Fry

• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, whisk together half the cornstarch and ¼ cup cold water until smooth. (For 4 servings, use all the cornstarch and 1⁄3 cup water.) Whisk in ponzu, miso sauce concentrate, half the vinegar, 2½ TBSP sweet soy glaze, and ½ tsp sugar. (For 4, use all the vinegar, 5 TBSP glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more. • Pat chicken* dry with paper towels and season with garlic powder, salt, and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3 minutes. (TIP: If needed, add a splash more water to the pan after steaming to help the broccoli soften.) Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside. • Add another drizzle of oil to pan. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.