Ingredients

Method

In a large bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces to the bowl and toss them to coat evenly with the cornstarch mixture.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for 4-5 minutes, or until they are browned and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the cashews, bell peppers, onions, minced garlic, and minced ginger. Cook for 3-4 minutes, or until the vegetables are tender but still crisp.

Stir in the soy sauce, hoisin sauce, rice vinegar, and sugar. Cook for 1-2 minutes, or until the sauce has thickened slightly.

Return the cooked chicken to the skillet and stir to combine with the sauce and vegetables. Cook for an additional 1-2 minutes, or until the chicken is heated through.

Stir in the green onions and cook for an additional 30 seconds.

Serve the Cashew Chicken hot with steamed white rice.