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Cashew Chicken

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INGREDIENTS

  • 1/4 cup Soy Sauce
  • 1/2 cup Chicken Broth
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Brown Sugar, 1 tbsp more if you like a sweeter sauce
  • 1 Tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 1/2 pounds Chicken Breast
  • Salt & Pepper, to taste
  • 1/4 cup Corn Starch
  • 2 Tbsp Olive Oil
  • 1 cup Cashews, whole

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INSTRUCTIONS

  • First make the sauce by adding soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce and sesame oil to a medium bowl and whisk ingredients together until dissolved. Set this aside to allow the flavors to combine while you cook the chicken.
  • Cut chicken breasts into one inch cubes and season with salt and pepper to taste. Add the seasoned chicken to a gallon size freezer bag.
  • Add the cornstarch to the bag, zip the top and shake together until all pieces are evenly coated.
  • Place a large skillet on the stovetop, pour olive oil in and heat to a medium high heat. Once the olive oil is hot, toss in your coated chicken (you may need to work in batches so as not to crowd the pan) and cook all sides until cooked through and pieces are a bit seared.
  • After the chicken is cooked, toss in the cashews and toast them in the pan for about a minute.
  • Finally, pour your sauce into the pan with the chicken and cashews and toss to coat. The sauce will heat and thicken as it mixes in.
  • Serve over rice and/or with your favorite steamed veggies!

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