Delicious and simple to make!
Get your rice cooking. (or use Trader Joe's frozen).
If the cashews are raw, dry roast them over medium high heat until just golden and browned. Set aside.
Cut the chicken into bite sized pieces. Toss with 1 tbsp of cornstarch to coat.
Add 1 tbsp of olive oil and cook the chicken over medium to med-high heat until cooked through.
Set the chicken aside and make the sauce.
Mix the chicken broth, hoisin sauce, soy sauce, rice wine vinegar, honey or agave and sesame oil together along with the remaining 1 tbsp cornstarch. (I use low sodium on all of these….and Coconut Aminos for the soy sauce…you can use whichever you like) Blend well and set aside. (mix the corn starch into the chicken broth before adding the rest)
Cut the red and green peppers and green onions into bite sized pieces.
Add the remaining 1 tbsp of olive oil to a skillet and add the green and red pepper pieces, green onions, minced garlic. Saute over medium heat until just tender, 2-4 minutes. (don't overcook)
Pour the sauce mixture over the vegetables and cook, stirring constantly, just until it starts to thicken. If it gets too thick you can add more chicken broth, if needed.
Stir in the chicken and cashews. Mix well.
Serve with white or brown rice.
Garnish with more cashews and chopped green onions.
You can also serve this with Quinoa, Rice Noodles, Cauliflower rice or even pasta.
This is a Cashew Chicken Recipe but you can also sub in shrimp for a change.
Add more or less Cayenne for spice level that you enjoy. The sweetness of the honey/agave goes well with a little spiciness.