Cashew Chicken

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  Chicken Breast, Boneless Skinless(680g)

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

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  1 teaspoon sea salt
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  Cornstarch(15g)
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  Soy Sauce, Low Sodium(15g)
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  Cashews(180g)
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  Vegetable oil(15g)
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  Bell Pepper
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  Ginger, Fresh Root(10g)
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  Garlic(10g)
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  Water Chestnuts, Canned, Drained
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  Green Onion (Scallion)
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  Cornstarch(10g)
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  2 tablespoons water
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  Hoisin sauce(60g)
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  Sesame Oil, Toasted(10g)
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  Soy Sauce, Low Sodium(30g)
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  Vinegar, Rice, Seasoned(15g)
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  Brown sugar(15g)

Instructions

1. 1Marinate the chicken. In a large bowl, combine the chicken, salt, 1 tablespoon cornstarch, and 1 tablespoon soy sauce. Toss to coat and set aside.
2. 2Heat a large dry 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. 3Make the sauce. In a small bowl, whisk together the 2 teaspoons cornstarch and water until fully combined. Add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, the rice vinegar, and brown sugar. Stir until fully combined.
4. 4In the same skillet over medium-high heat, heat the vegetable oil until shimmering. Add the marinated chicken and spread into a single layer. Cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and cook until browned on the other side,  1 to 2 more minutes.
5. 5Add the bell pepper and cook, scraping up andy browned bits from the bottom of the pan, until the chicken is cooked through and the bell pepper is beginning to soften, 1 to 2 minutes. Add the water chestnuts (if using), garlic, and ginger and cook for 2 more minutes.
6. 6Add the green onions and sauce. Once the sauce comes to a simmer, add the toasted cashews and toss to combine. Cook, stirring often, until the sauce has reached your desired thickness, 2 to 3 minutes longer.
7. 7Serve over rice, if desired.