Cashew Chicken

Ingredients

• Salt and pepper (to taste)
• Water (1/4 cup)
• Cornstarch (1 tablespoon)
• Red bell pepper (1, sliced)
• Green onions (4, sliced)
• Vegetable oil (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Hoisin sauce (2 tablespoons)
• Oyster sauce (2 tablespoons)
• Soy sauce (3 tablespoons)
• Cashews (1 cup)
• Chicken breast (2 boneless, skinless breasts, cut into bite-sized pieces)

Instructions

1. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, garlic, and ginger.
2. Season the chicken pieces with salt and pepper.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the sliced bell pepper and cook for 2-3 minutes, until slightly softened.
7. Add the green onions and cashews to the skillet and cook for another 2 minutes.
8. Return the chicken to the skillet and pour in the sauce mixture.
9. In a small bowl, whisk together the cornstarch and water to make a slurry.
10. Pour the slurry into the skillet and stir until the sauce thickens.
11. Cook for an additional 2 minutes, until the sauce coats the chicken and vegetables.
12. Serve the cashew chicken over steamed rice or noodles.
13. Garnish with additional sliced green onions, if desired.