Easy Skillet Cashew Chicken

This easy skillet cashew chicken is really simple, and it’s a quick 30-minute meal! Mine took a bit longer than 30 minutes because while making it, my daughter decided it would be a good idea to try and stir the sauce mixture, and it spilled everywhere. My kitchen still smells like soy sauce & sesame oil!

So, I had to make another batch of sauce. That girl loves to be in the kitchen helping me, but she just makes a mess of everything. If it wasn’t for her cute blond hair and pigtails I might just be a little upset about it 😉

I would suggest putting your rice in the pan to cook first. Because by the time the rice is cooked and cooled a bit, this skillet cashew chicken will be all ready to go.

Ingredients
sauce

• 1 cup low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 4 cloves garlic, finely minced or pressed
• 2 teaspoons fresh grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

chicken

• 1 tablespoon olive oil
• 2 lbs boneless, skinless chicken breasts, cut into small bite-size chunks
• salt & pepper
• 1 cup cashews, unsalted or lightly salted
• 1 tablespoon cold water
• 1 tablespoon cornstarch
• chopped green onions, for garnish

Instructions

1. Combine all the sauce ingredients in a glass measuring cup or a bowl. Whisk together to break up clumps. Set aside.
2. Cut chicken into small, bite-size pieces and sprinkle with salt & pepper. Heat olive oil in a pan over medium-high heat. Add chicken pieces and cook until lightly browned on the outside, about 8 minutes. They may not be cooked all the way inside, but that's ok because they will cook more while simmering in the sauce. The chicken should look cooked on the outside. Drain.
3. ............................................

for full instruction please see : togetherasfamily.com

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