Cashew Chicken

Way better than take-out

Ingredients

• 1 ½  pounds chicken breasts, cubed

• salt and pepper

• ¼ cup cornstarch

• 2 tablespoons canola oil

• ¼ cup Soy Sauce low sodium if preferred

• ½ cup chicken broth

• 3 Garlic Cloves minced

• 1 tablespoon Brown Sugar

• 1 tablespoon Hoisin Sauce

• 1 tablespoon Sesame Oil

• 1 cup whole unsalted cashews, toasted

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Instructions

1. Toss the chicken with the cornstarch mixture in a ziplock bag.

2. Add the oil to a large skillet over medium-high heat. Once the oil reaches the smoking point, add the chicken in a single layer in batches. Cook each side until crispy and golden brown.

3. Whisk together the soy sauce, chicken broth, garlic, brown sugar, hoisin, and sesame oil in a small bowl.

4. Add the chicken, sauce, and cashews to the pan. Toss until the sauce has thickened. Serve over rice and with steamed veggies. Enjoy!