Cashew Chicken

Instructions

1. Prepare the chicken
   In a medium bowl, toss the cubed chicken with cornstarch until evenly coated. This will help thicken the sauce and keep the chicken tender during cooking.
2. Toast the cashews
   Heat a large wok or skillet over medium heat. Add the cashews and toast for 2-3 minutes until lightly golden, stirring frequently to prevent burning. Remove and set aside.
3. Cook the chicken
   Increase heat to high and add 1 tablespoon of vegetable oil to the wok. Add the chicken in a single layer and cook for 3-4 minutes until golden brown and cooked through. Transfer to a plate.
4. Stir-fry the vegetables
   Add the remaining tablespoon of oil to the wok. Add bell pepper, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant and the pepper begins to soften.
5. Prepare the sauce
   In a small bowl, whisk together soy sauce, hoisin sauce, and rice vinegar. Pour into the wok and bring to a simmer.
6. Combine everything
   Return the chicken to the wok, add the toasted cashews, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
7. Finish the dish
   Drizzle with sesame oil, add green onions (reserving some for garnish), and toss to combine. Remove from heat immediately to prevent overcooking.