CASHEW CHICKEN

Ingredients

• 2 Tbsp. cornstarch
• 6 Tbsp. water or chicken broth
• 2 Tbsp. hoisin sauce
• 1 tsp. Siracha
• 1 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1/2 cup roasted, unsalted cashews
• 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper, to taste
• red bell pepper, cut into strips
• 3-4 green onions, thinly sliced
• Rice, for serving

Directions
1. Cook rice according to package directions.
2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.
3. Add oil to wok or large skillet and set over medium heat.  Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.
4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant.  Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened.  Return the chicken to the skillet and stir to combine and coat with sauce.  Stir in all but 2 tablespoons of the green onions.
5. Serve with rice and top with remaining green onions.