Cashew Chicken

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 tbsp cornstarch
• ½ cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 1 tbsp sugar
• ¼ cup water
• 2 tbsp vegetable oil
• 1 red bell pepper
• ½ yellow onion
• 2 cup broccoli florets
• ¾ cup cashews, roasted and unsalted
• 2 green onions, sliced (optional)
• 4 cup cooked white rice (optional)

Steps

1. Cut chicken into 1-inch pieces. In a bowl, toss chicken with 1 tbsp cornstarch.
2. In a separate small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, sugar, and 1/4 cup water. Set aside.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tbsp vegetable oil to the skillet. Add chopped red bell pepper, yellow onion, and broccoli florets. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
5. Return cooked chicken to the skillet with the vegetables. Stir the prepared sauce mixture and pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens.
6. Stir in the cashews. Cook for another minute.
7. Serve immediately over cooked white rice, garnished with sliced green onions if desired.