Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Cashews: 1 cup, roasted and salted
- Soy sauce: 1/4 cup
- Cornstarch: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
- Vegetable oil: 2 tablespoons
- Honey: 2 tablespoons
Instructions
- Step 1: In a bowl, toss the chicken cubes with cornstarch until evenly coated.
- Step 2: In a separate small bowl, whisk together the soy sauce, honey, garlic, and ginger. Set aside.
- Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Pour the soy sauce mixture over the chicken and stir until the sauce thickens and coats the chicken, about 2-3 minutes.
- Step 5: Stir in the cashews.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce is too thick.
- Serve over steamed rice or noodles for a complete and satisfying meal.
- To avoid soggy chicken, ensure your skillet is hot before adding the chicken and don't overcrowd it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American