Quick and Easy Cashew Chicken

Ingredients

• 3 Chicken Breasts (boneless, skinless, chopped into 1" cubes)
• 1/4 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 4 Cloves Garlic (minced)
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Canola Oil
• 4 Tablespoons Hoisin Sauce
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoons Brown Sugar
• 1/8 teaspoon Ground Ginger
• 6 Green Onions (1/2" pieces )
• 2 Tablespoons EZ Gel (or 1 Tablespoon cornstarch)
• 1/4 Cup Water
• 1/2 teaspoon Sesame Oil
• 3/4 Cup Cashews (dry roasted)
• Green Onions (optional, chopped)
• Sesame Seeds (optional)

Instructions

1. 1

   --- For the Cashews ---

2. 2

   Heat the oven to 350 ℉ and place the nuts on a baking sheet. Roast for 5 minutes then remove from the oven and set aside.

3. 3

   --- For the Chicken ---

4. 4

   Place the cornstarch, salt and pepper in a bowl and toss with the chicken.

5. 5

   Shake off any excess.

6. 6

   Heat a nonstick skillet over medium high heat, then add 1 tablespoon canola oil.

7. 7

   Add 1/2 the chicken and brown on each side for about 2-3 minutes. Remove to a plate and repeat with remaining oil, chicken and garlic.

8. 8

   Add the first batch of chicken back into the pot as well as the vinegar and cook until the vinegar is completely incorporated.

9. 9

   --- For the Sauce ---

10. 10

    Meanwhile, in a small bowl, whisk the hoisin sauce, soy sauce, brown sugar and ginger.

11. 11

    Pour over the chicken in the pan and turn the heat to medium low.

12. 12

    Allow to simmer for another 2-3 minutes or until thick and the chicken is cooked through.

13. 13

    Whisk together the EZ Gel and water together and add to the sauce to help with the thickening.

14. 14

    Toss the cashews and sesame oil in and serve over rice with broccoli if desired.

15. 15

    Serve over rice with the green onions.