First, gather all of your ingredients so everything is handy as you prepare the dish.
Place 1 Tbsp Cornstarch in a small bowl. Add in a few pieces of chicken at a time and coat evenly.
In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through.
*Depending on size of skillet, it may not all fit at once. It’s ok to cook in smaller batches. I just put a paper towel on a plate to drain the 1st batch while the next batch(es) are cooking. Add another 1/2 tbsp of oil to the remaining oil in the skillet to each new batch.
In a mixing bowl or measuring cup, whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended.
Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add garlic, ginger and Emerald cashews and saute until cashews are golden brown, about 1 minute.
Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens.
Remove the 2 Ginger slices
Add chicken to sauce and toss to evenly coat. Let it cook a couple of minutes so the flavors mingle.
Serve warm with rice and vegetable of your choice, we typically choose broccoli.
- 2 lbs boneless skinless chicken breasts diced into 1-inch pieces
- 1 1/2 Tbsp cornstarch divided
- 1 1/2 Tbsp + 1 tsp vegetable oil
- Black pepper
- 1/3 cup low-sodium chicken broth
- 3 Tbsp hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 4 cloves garlic minced
- 2 slices peeled fresh ginger
- 1 small canister of Cashews
Amount Per Serving: Calories: 351Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 129mgSodium: 434mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 49g