Ingredients
- Chicken breast, cut into 1-inch pieces: 1 pound
- Cashews, roasted and unsalted: 1 cup
- Soy sauce: 1/4 cup
- Cornstarch: 2 tablespoons
- Vegetable oil: 2 tablespoons
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
Instructions
- Step 1: In a bowl, combine the chicken pieces with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Marinate for at least 15 minutes.
- Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Step 3: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and cook for about 30 seconds, until fragrant.
- Step 4: In a small bowl, whisk together the remaining soy sauce, brown sugar, and the remaining 1 tablespoon of cornstarch. Pour the sauce into the skillet and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Step 5: Return the cooked chicken to the skillet and stir to coat with the sauce. Add the roasted cashews and stir to combine.
- Step 6: Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce.
- Serve over steamed jasmine rice and garnish with chopped green onions for a fresh, vibrant finish.
- For extra flavorful chicken, marinate it for up to an hour before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American