Cashew Chicken

Ingredients

• Chicken breast (1 pound, cut into bite-sized pieces)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Vegetable oil (2 tablespoons)
• Red bell pepper (1, sliced)
• Green onions (3, sliced)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, minced)
• Cashews (1 cup, unsalted)
• Cornstarch (2 tablespoons)
• Water (1/4 cup)
• Soy sauce (1/4 cup)
• Oyster sauce (2 tablespoons)
• Hoisin sauce (1 tablespoon)

Instructions

1. In a small bowl, prepare the sauce by whisking together the soy sauce, oyster sauce, hoisin sauce, minced garlic, and minced ginger. Set aside.
2. Season the chicken pieces with salt and black pepper.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the sliced red bell pepper and cook for 2-3 minutes, until slightly softened.
6. Add the sliced green onions and cashews to the skillet and cook for another 2 minutes, stirring occasionally.
7. Return the cooked chicken to the skillet and pour in the prepared sauce mixture, stirring to combine.
8. In a small bowl, whisk together the cornstarch and water to create a slurry.
9. Pour the slurry into the skillet and stir until the sauce thickens, about 2 minutes. Ensure the chicken and vegetables are well coated.
10. Serve the cashew chicken over steamed rice or noodles and garnish with additional sliced green onions, if desired.