Instructions
Step 1: In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, and honey. Set aside.
Step 2: Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes.
Step 3: Add garlic and ginger to the skillet and stir for 30 seconds until fragrant.
Step 4: Add sliced bell peppers and cook for 3–4 minutes until tender-crisp.
Step 5: Pour in the sauce mixture and toss everything to coat. Simmer for 1–2 minutes.
Step 6: Stir in cashews and cook for another minute.
Step 7: Serve over cooked rice and garnish with fresh cilantro.
Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave. For best texture, add a splash of water to loosen the sauce when reheating.
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