1 1/2poundsboneless skinless Chicken Breastscut into 1-inch cubes
2tablespoonsPeanut Oil or Safflower Oil
¼teaspoonground Black Pepper
1cupRed Bell Pepperchopped
1cuproasted unsalted Cashews
Sesame seedsoptional for garnish
Green onionsoptional for garnish
Making the Sauce
Mix together the sauce ingredients except the cornstarch: chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and ginger. Whisk together. Measure out 1 tablespoon of cornstarch but do not add it yet.
Combine the remaining 2 tablespoons cornstarch, salt and pepper in a small bowl; mix together.
In a large mixing bowl, toss the prepared chicken with cornstarch mixture to coat.
In a large skillet or wok (preferably non-stick), add the oil over high heat. Add the chicken. Cook for 5 minutes, stirring to flip the chicken a few times during cooking, until the chicken is almost 80% cooked.
Add the garlic, broccoli and bell pepper. Stir and cook for 3 - 4 minutes, until barely tender.
Reduce heat to medium.
Whisk the 1 tablespoon of cornstarch into the sauce and add it to the skillet. Cook 1-2 minutes until the sauce begins to thicken. Turn off heat.
Toss in the cashews. Stir once or twice to combine.
Serve hot with rice. Garnish with sliced green onions and sesame seeds if desired.
Pro TipsHave all ingredients prepared before starting to cook. Assemble them close to the stove for fast cooking.