Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1 small onion diced
- 1 red bell pepper diced
- 3/4 cup unsalted cashews
- 2 green onions sliced
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken. Cook until browned and almost cooked through, about 5 minutes.
- Add garlic, onion, and bell pepper to the skillet with the chicken. Cook for 2 more minutes.
- Pour the sauce over the chicken and vegetables, stirring to combine. Continue cooking until the sauce is heated through, the vegetables are tender, and the chicken has reached an internal temp of 165°F, about 4-6 minutes.
- Remove from heat. Stir in the cashews and green onions. Serve immediately.
