Cashew Chicken

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Step 1

To a gallon-sized zip-top bag, add the cornstarch, salt, pepper, & chicken, then seal and shake to coat chicken evenly.

Step 2

In a LARGE skillet, add the oils and chicken then cook for about 4-5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Step 3

Add the broccoli, green beans, carrots, edamame, & garlic then stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While the vegetables cook, make the sauce.

Step 4

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Step 5

Add the cashews, baby corn, & water chestnuts to the skillet and stir to combine.

Step 6

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1-2 minutes.

Step 7

Add the green onions, stir to combine, and serve immediately.