2 tablespoons neutral oil - canola, avocado or grapeseed
1 pound ground meat - chicken, beef, turkey or plant protein
3 tablespoons Teriyaki Heat and Honey
1 orange bell pepper, chopped
½ cup cashews
1/3 cup soy sauce
2 tablespoons honey
¼ cup chicken stock or water
1 cup fresh basil
1 cup fresh mint
1 mango, diced
1 Lime, cut into wedges
Optional, thinly sliced chili peppers for more heat
1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the ground meat and Teriyaki Heat and Honey seasoning. Cook until brown, breaking the meat up as it cooks, about 5 minutes.
2. Stir in the peppers, and cashews, cook for 4 minutes.
3. Add in the soy sauce, honey, and stock. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes. Don’t cook off the sauce, you want it to coat the rice.
4. Serve the seasoned meat and sauce over bowls of rice. Top with basil, mint, mangos, and a lime wedge.