🥡 Cashew Chicken

Ingredients

• Chicken

• 1½ lb Chicken breasts, boneless skinless, cut in 1-inch pieces
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil (soybean), divided

• Vegetables

• 1 Red bell pepper, cut in pieces
• ½ Yellow onion, cut in pieces
• 3 clove Garlic, minced
• 1 piece Fresh ginger, 1-inch piece, grated

• Sauce

• 3 tbsp Low-sodium soy sauce
• 2 tbsp Hoisin sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch
• ⅓ cup Water

• Finish

• ¾ cup Cashews, roasted, unsalted
• 3 Green onions, sliced
• 1½ cup Long-grain white rice, uncooked, cooked to package directions

Nutrition

Steps

You’ll need: large skillet or wok, instant-read thermometer, small bowl.

1. Start the rice. Whisk the sauce ingredients in a small bowl.
2. Toss the chicken with 1 tablespoon cornstarch. Heat 1 tablespoon oil in the skillet over medium-high heat. Cook the chicken, stirring, 5 to 6 minutes, until browned and a thermometer reads 165°F. Move to a plate. Wash your hands after handling raw chicken.
3. Add the rest of the oil. Stir-fry the pepper and onion 3 minutes, then the garlic and ginger 30 seconds.
4. Stir the sauce, add it with the chicken and cook 1 to 2 minutes, until thick. Stir in the cashews and green onions. Serve over rice.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.