Cashew Chicken

• •
  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 tsp 1 teaspoon sea salt
• •
  1 tbsp Cornstarch
• •
  1 tbsp Soy Sauce, Low Sodium
• •
  0.8 cup Cashews
• •
  1 tbsp Vegetable oil
• •
  1 Bell Pepper(119g)
• •
  2 tsp Ginger, Fresh Root
• •
  2 tsp Garlic
• •
  8 oz Water Chestnuts, Canned, Drained
• •
  4 Green Onion (Scallion)(60g)
• •
  2 tbsp 2 tablespoons water
• •
  0.3 cup Hoisin sauce
• •
  2 tsp Sesame Oil, Toasted
• •
  1 tbsp Vinegar, Rice, Seasoned
• •
  1 tbsp Brown sugar

Instructions

1. 1Pat the chicken breast dry and cut into bite-sized pieces. In a large bowl, combine the chicken with cornstarch and soy sauce, tossing to coat evenly. Set aside.
2. 2Heat a large skillet or wok over medium-high heat. Add the cashews and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer to a plate and set aside.
3. 3In a small bowl, whisk together cornstarch with water until fully combined. Add the hoisin sauce, sesame oil, soy sauce, rice vinegar, and brown sugar. Stir until combined and set aside.
4. 4Return the skillet to medium-high heat and add vegetable oil until shimmering. Add the marinated chicken in a single layer and cook, undisturbed, until browned on the bottom, 2–3 minutes. Flip and cook the other side until browned, 1–2 minutes longer.
5. 5Add the bell pepper, minced ginger, and minced garlic to the skillet. Cook, scraping up browned bits from the pan, until the chicken reaches an internal temperature of 165°F and the bell pepper begins to soften, 3–4 minutes. Stir in the water chestnuts and cook for 2 more minutes.
6. 6Pour in the sauce and bring to a simmer over medium-high heat, stirring often, until thickened, 2–3 minutes. Stir in the toasted cashews and chopped green onions until combined.
7. 7Divide the cashew chicken evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.