Recipe Instructions:
INGREDIENTS
1 pound boneless and skinless chicken breast or thighs
2 tablespoons vegetable oil, divided
1/2 teaspoon salt
1 tablespoon cornstarch (or all-purpose flour)
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 cup roasted cashews
2 tablespoons green onions, finely chopped (optional, for garnish)
1 teaspoon white sesame seeds (optional, for garnish)
FOR THE SAUCE:
1/4 cup soy sauce
1 tablespoon rice vinegar (or mirin)
1/4 cup chicken broth (or water)
1 teaspoon brown sugar (or honey)
1 teaspoon fresh ginger, grated
1 tablespoon garlic, chopped
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch
INSTRUCTIONS
Use a paper towel to pat dry the chicken completely dry. Cut the chicken into 1-inch cubes.
Transfer cubed chicken to a mixing bowl, along with 1 tablespoon oil, salt, and cornstarch. Stir well to coat evenly.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5-6 minutes. Transfer the cooked chicken onto a plate.
In the same skillet, add bell peppers and sauté over medium heat until tender, about 2-3 minutes
In a small mixing bowl, whisk together soy sauce, vinegar, chicken broth, sugar, ginger, garlic, sesame oil, and cornstarch until smooth.
Stir in the sauce mixture and let it simmer over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.
Add the cooked chicken and cashews and toss well to coat, about 1 minute. (Do not overcook the cashews, which will make them soggy).
Garnish with green onions and sesame seeds and serve immediately with a bowl of steamed rice or fried rice.
