Cashew Chicken

separator

Cashew Chicken

Servings 4 Servings

Ingredients
  

  • Chicken:
  • 2 boneless/skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon rice wine vinegar
  • tablespoons soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Sauce:
  • cup water
  • 2 tablespoon rice wine vinegar
  • cup soy sauce
  • 2 teaspoons hoisin sauce
  • 1 tablespoon Asian chili garlic sauce
  • 3 tablespoons maple syrup
  • 1 teaspoon cornstarch
  • Stir Fry:
  • 3 tablespoons oil, divided
  • 5 cloves garlic, minced
  • 2 teaspoons finely minced or grated ginger
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 green onions, thinly sliced
  • ¾ cup unsalted dry-roasted whole cashews, slightly crushed
  • 2 teaspoons toasted sesame oil, optional

Instructions
 

  • Chicken:
  • In a large bowl, add chicken, rice wine vinegar, soy sauce, cornstarch, and salt + pepper. Coat chicken evenly. Set aside until ready to cook.
  • Sauce:
  • In a medium bowl, combine all the sauce ingredients. Whisk to combine; set aside.
  • Stir Fry:
  • Heat 1½ tablespoon of oil in a large skillet over medium-high heat. Add chicken, and cook for about 4 to 5 minutes. Transfer the chicken to a plate.
  • In the same skillet used for the chicken, add remaining oil and sauté bell peppers 2-3 minutes. Add garlic and ginger, cook 20-30 seconds. Add the chicken back in the pan. Stir sauce and mix well until fully combined. Simmer over medium-low heat for 2-3 minutes. Finish off with green onions, cashews and a little drizzle of sesame oil. Enjoy!