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Cashew Chicken

Ingredients:

1 1/2 pounds chicken breasts

salt and pepper

1/4 cup cornstarch

2 Tablespoons olive oil

1/4 cup low sodium soy sauce or tamari

1/2 cup chicken broth

3 garlic cloves, minced

1 Tablespoon brown sugar

1 Tablespoon hoisin sauce

1 teaspoon sesame oil

1 cup whole unsalted cashews

Directions:

Cut chicken breast into bite-size (one inch) pieces. Season with salt and pepper.

Put cornstarch in a ziploc bag and add the chicken pieces. Toss to coat.

Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.

In a small bowl, whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and sprinkle with scallions.

Notes:

Add some dried thai chili peppers or red pepper flakes to spice up your dinner.

A quarter-teaspoon of chinese five spice powder elevates this dish to the next level.

Broccoli, zucchini, bok choy, water chestnuts, bell peppers, snow peas, and/or bean sprouts are just some of the veggies you could add. Eat your veg!

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