Cashew Chicken Stuffed Peppers

4 Red Bell Peppers, halved length wise and seeds removed

½ cup + 1 Tbs. soy sauce, divided (I used low sodium)

4 Tbs. olive oil, divided

1 cup diced onion

1 cup broccoli florets

3 boneless chicken breasts, diced into bite size pieces

½ cup cashews

4 Tbs. rice vinegar

6 Tbs. honey

2 tsp. Cornstarch

2 cups cooked rice

Preheat oven to 400 degrees.  Cook rice according to package directions. On a parchment lined baking sheet, place bell peppers cut side up.  Drizzle with olive oil and 1 Tbs. soy sauce.  Bake for 20 minutes.  In a large skillet, heat oil.  Keep at medium high heat and add onions; Cook for 3 minutes. Stir in broccoli and cook for 2 minutes.  Remove from skillet and set aside.  Add more oil to skillet and add chicken.  Stir and cook until no longer pink.  It should take about 7 minutes.  Meanwhile, whisk together the rice vinegar, honey, cornstarch and ½ cup soy sauce. Pour over cooked chicken until sauce thickens.  As it begins to thicken, add back in vegetables and cashews.  Stir to combine.  Spoon rice into cooked peppers and top with chicken mixture.  Viola!