- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 1 1/2 Tbsp cornstarch, divided
- 1 1/2 Tbsp + 1 tsp vegetable oil
- Salt and white or black pepper
- 1/3 cup low-sodium chicken broth
- 3 Tbsp hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 3 green onions, chopped, whites and greens divided
- 4 cloves garlic, minced
- 2 tsp finely grated, peeled fresh ginger
- 2/3 cup lightly salted cashews
- Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet – it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute.
Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: About 3 – 4 servings