Instructions
Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
Step 2: In the same skillet, add the bell peppers and garlic. Sauté for 2-3 minutes until slightly softened.
Step 3: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and the cornstarch slurry.
Step 4: Return the chicken to the skillet. Pour in the sauce and stir to coat. Cook for 2-3 minutes until the sauce thickens.
Step 5: Stir in the cashews and remove from heat.
Step 6: Serve the cashew chicken over fluffy white rice. Garnish with chopped green onions or cilantro.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if needed to loosen the sauce. Freezing is possible for up to 2 months; thaw overnight before reheating.
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