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Thai Inspired Cashew Chicken

Chicken Marinade:
3 chicken breasts (or 4 boneless skinless chicken thighs), cubed in to 1 inch pieces
1 tsp sesame oil
1 tbsp soy sauce
2 tbsp corn starch
1 tsp black pepper
1 tsp salt

Sauce Ingredients:
¾ cup chicken broth, low sodium
3 garlic cloves, minced
2 tsp ginger paste
1 tsp chili garlic paste
2 tbsp hoisin sauce
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp brown sugar
2 tsp corn starch
½ tsp salt

1 cup unsalted cashews
1 tbsp vegetable oil, divided
2 bell peppers, chopped
1 onion, chopped
Green onions for garnish
Cooked white rice

🔸Marinate chicken with the marinade ingredients above for 30 mins
🔸In a measuring cup, add all the sauce ingredients, and whisk well
🔸In a large pan or wok, add ½ tbsp vegetable oil, sauté cashews for 1 minute on high heat until golden, scoop out, and set aside
🔸Drizzle another ½ tbsp vegetable oil, add in chopped peppers and onion, and sauté on high heat for 1-2 mins, until a bit tender but still crunchy, scoop out, and set aside
🔸Add in chicken, cook in batches to create a sear
🔸Once chicken is fully cooked, whisk sauce, and pour it over the chicken. Add in vegetables and cashews immediately
🔸Lower heat, mix everything through and cook for one more minute, and serve over rice

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