Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pounds boneless skinless chicken breasts (cut into 1 inch cubes)
  • 1/4 cup + 2 teaspoons cornstarch (divided use)
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 1 teaspoon minced ginger
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons brown sugar
  • 1/2 cup roasted cashews
  • 3 tablespoons sliced green onions

Instruction

  • Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
  • Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
  • Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
  • Remove all the chicken from the pan. Drain any excess oil, leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
  • In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce and brown sugar. Pour the sauce mixture into the pan.
  • Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
  • Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
  • Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.