Image Credit : Youness Swid
Ingredients:
– 1 ½ lbs. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
– ⅓ cup cornstarch
– ¼ cup vegetable oil
– 2 tablespoons Hoisin sauce
– 2 tablespoons ketchup
– ¼ cup low-sodium soy sauce
– ¼ cup water
– 2 tablespoons rice vinegar
– 2 tablespoons brown sugar
– 2 tablespoons grated ginger
– 2 tablespoons ground fresh chili paste (Sambal Oelek)
– 1 red bell pepper, diced
– 2 cups chopped broccoli crowns
– ¾ cup roasted unsalted cashews
Instructions:
1. In a bowl, toss the chicken pieces with cornstarch until well coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the Hoisin sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste. Stir well to combine.
4. Add the diced bell pepper and chopped broccoli to the skillet. Cook for 3-4 minutes, or until vegetables are slightly tender.
5. Return the cooked chicken to the skillet and toss to coat with the sauce.
6. Add the roasted cashews to the skillet and stir to combine.
7. Cook for an additional 2-3 minutes, or until everything is heated through and coated in the sauce.
8. Serve hot over cooked rice or noodles.
Enjoy your delicious Cashew Chicken!
