Cut chicken into 1-inch pieces. In a bowl, toss chicken with cornstarch, salt, and pepper.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add vegetables to the skillet and cook until slightly softened, about 3-5 minutes.
Pour Sauce into the skillet with the vegetables and bring to a simmer, stirring constantly until thickened, about 1-2 minutes.
Return chicken to the skillet and toss to coat with sauce. Add cashews and stir to combine.
Serve immediately over rice.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken breasts
1/4 cup60 mLCornstarch
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1/2 cup120 mLSoy sauce
1/4 cup60 mLBrown sugar
2 tbsp30 mLRice vinegar
1 tbsp15 mLSriracha
1 tbsp15 mLCornstarch
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLGinger-grated
1 cup120 gCashews-roasted
1150 gRed bell pepper-sliced
1150 gGreen bell pepper-sliced
1/275 gOnion-sliced
2 tbsp30 mLVegetable oil
Equipment
Large skillet or wok
Mixing bowls
Whisk
Instructions
Cut chicken into 1-inch pieces. In a bowl, toss chicken with cornstarch, salt, and pepper.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add vegetables to the skillet and cook until slightly softened, about 3-5 minutes.
Pour Sauce into the skillet with the vegetables and bring to a simmer, stirring constantly until thickened, about 1-2 minutes.
Return chicken to the skillet and toss to coat with sauce. Add cashews and stir to combine.
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