Cashew Chicken Stir-Fry

Ingredients

• •600 g boneless skinless chicken breasts, cut into 1-inch pieces
• •¾ cup roasted unsalted cashews
• •1 red bell pepper, diced
• •1 green bell pepper, diced
• •3 cloves garlic, minced
• •3 tbsp vegetable oil, divided
• •3 tbsp low-sodium soy sauce
• •2 tbsp hoisin sauce
• •1 tbsp rice vinegar
• •1 tbsp honey
• •1 tbsp cornstarch
• •2 tbsp water
• •3 green onions, sliced
• •4 cups cooked jasmine rice, for serving

Directions

1. 1Whisk together soy sauce, hoisin, rice vinegar, honey, cornstarch, and water in a small bowl; set sauce aside.
2. 2Heat 2 tbsp oil in a wok over high heat; add chicken in a single layer and cook without stirring 3 minutes until golden, then stir and cook 2 minutes more until cooked through; transfer to a plate.
3. 3Add remaining 1 tbsp oil to the wok; stir-fry garlic 30 seconds, then add bell peppers and cook 2–3 minutes until slightly softened.
4. 4Return chicken to the wok and pour in the sauce; toss everything over high heat 1–2 minutes until sauce thickens and coats well.
5. 5Remove from heat and stir in cashews and green onions.
6. 6Serve over jasmine rice.

💡 Add a pinch of dried chili flakes to the sauce for gentle heat. Cashews can be swapped for roasted peanuts if that's what you have on hand.

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