Quick Cashew Chicken

Courtesy of ChefSavvy, a relatively quick cashew chicken recipe -- their stated time of 20 minutes seems a bit optimistic, but it still comes together reasonably quickly despite the long ingredient list.

We actually made a double batch (twice the ingredients listed below); it scaled up nicely.

Ingredients

• Sauce:
• 60mL soy sauce
• 8mL rice wine vinegar
• 8mL brown sugar
• 8mL sesame oil
• 15mL hoisin sauce
• 450g chicken breast, cut into bite-sized cubes
• 64mL cornstarch
• 15mL oil
• 1 red bell pepper, diced
• 250mL unsalted raw cashews
• green onions and sesame seeds for garnish

Procedure
This is a stir-fry, so once things start hitting the wok things go fairly quickly. So it's a good idea to prepare all the ingredients in advance.

1. Combine all the sauce ingredients in a bowl.
2. Put the chicken and cornstarch in a large ziplock bag. Toss to coat the chicken.
3. Toast cashews over medium high heat until golden brown. Remove from the heat immediately.
4. Heat a wok and coat it with oil. Add the chicken and stir-fry until browned, 3-4 minutes.
5. Add the sauce and stir. The sauce will thicken almost immediately as it absorbs cornstarch from the chicken.
6. Add the bell peppers and stir-fry for another 2-3 minutes.
7. Stir in cashews, then remove from the heat, garnish with sesame seeds and green onion, and serve over rice.