Cashew Chicken

Instructions:

1. Toast the cashews:
   In a dry skillet, toast the cashews over medium heat until golden and fragrant (about 3-4 minutes). Set aside.
2. Prepare the sauce:
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, oyster sauce, sugar, and chicken broth. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the sauce mixture. Set aside.
3. Cook the chicken:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the pan and set it aside.
4. Stir-fry the vegetables:
   In the same pan, add the remaining oil. Stir-fry the diced bell pepper, onion, garlic, and ginger for about 2-3 minutes, until the vegetables are slightly tender but still crisp.
5. Combine chicken and sauce:
   Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
6. Add cashews and garnish:
   Stir in the toasted cashews and give everything a final toss. Remove from heat and garnish with sliced green onions.
7. Serve:
   Serve the cashew chicken over cooked white rice for a complete meal.

Conclusion:
This Cashew Chicken recipe is a fantastic way to bring the flavors of your favorite takeout dish right into your kitchen. With its tender chicken, crunchy cashews, and savory sauce, it’s a meal that’s sure to satisfy. Plus, it’s quick and easy to prepare, making it a great choice for busy nights when you want something tasty but homemade. Enjoy the perfect combination of textures and flavors with every bite!