Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Honey
  • 1/4 cup Low-Sodium Soy Sauce ((sub Tamari for gluten-free))
  • 1/4 cup Hoisin Sauce
  • 2 Tbsp Ketchup
  • 2 Tbsp Rice Vinegar ((sub red or white wine vinegar))
  • 3 Tbsp Cooking Oil
  • 1 cup Cashews
  • 1 1/2 lbs Boneless, Skinless Chicken Breast, chopped into bite-sized pieces
  • 2 Tbsp Cornstarch
  • Cooked rice, for serving

Instruction

  • Whisk together all ingredients for sauce. Set side.
  • Toss chicken with cornstarch until evenly coated. Set aside.
  • Heat a saute pan or wok over medium heat. Add oil and when oil is shimmering, add cashews. Saute cashews until just starting to turn golden, about 2 minutes (watch carefully to prevent burning). Use a slotted spoon to remove cashews from oil and set aside.
  • To remaining oil in the pan, add chicken and saute until chicken is just barely starting to cook on the outside, about 2 minutes. Add half the sauce and continue cooking together until sauce thickens and really coats the chicken, 3 to 4 minutes more.
  • Pour remaining sauce over chicken and bring to a simmer. Cook for a minute or two more, until chicken is cooked through.
  • Remove pan from heat and stir in cashews.
  • Serve chicken over rice. Enjoy!