Ingredients
- 1 ½ pounds Boneless skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup Cornstarch
- 2 tablespoons Vegetable oil
- ¼ cup Low-sodium soy sauce
- ½ cup Chicken broth
- 3 cloves Minced garlic
- 1 tablespoon Brown sugar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 1 cup Whole unsalted cashews
Instructions
1. Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
2. Add the chicken to a ziplock bag along with ¼ cup cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
3. Add 2 tablespoons vegetable oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken and cook until golden brown, about 5-7 minutes.
4. In a small bowl, whisk ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil.
5. Add the sauce to the pan, along with 1 cup whole unsalted cashews. Toss until the sauce has thickened.
6. Serve over rice and with veggies if desired.
Notes
- Uniformity: Cut chicken pieces evenly so they cook at the same rate.
- Crispiness: Don’t overcrowd the pan; work in batches if needed.
- Flavor Enhancement: Toasting the cashews in a dry skillet for 2-3 minutes before adding them enhances their nutty flavor.
- Consistency: Let the sauce simmer until it coats the back of a spoon.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-inspired