1 bunch Swiss chard, with stems cut into 1/2-inch pieces
1 tbsp cornstarch
1/2 cup roasted cashews
In a large bowl, whisk together broth, juice, zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne. Reserve 1 cup for later use. Place chicken in marinade, and chill for at least 1 hour.
In a food processor, pulse cauliflower until it’s the size of rice grains.
Heat a wok or large skillet over medium-high heat. Add 2 tsp oil, and swirl to coat pan. Add cauliflower, and stir-fry 4 minutes. Remove from pan; set aside. Add 2 tsp oil to pan. Add chicken, and stir-fry 3 minutes. Add charred stems, and stir-fry 1 minute. Mix cornstarch into reserved sauce, add to pan, and heat until thickened. Add chard leaves to pan, and cook until wilted.