Quick & Easy Cashew Chicken

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• 1 lb chicken breast (skinless boneless)
  Ingredient note

  Source: 1 lb chicken breast (skinless boneless)
• 1/3 cup cashews (unsalted roasted or raw cashews both work)
  Ingredient note

  Source: 1/3 cup cashews (unsalted roasted or raw cashews both work)
• 7 oz broccoli (broken into florets with stalks removed)
  Ingredient note

  Source: 7 oz broccoli (broken into florets with stalks removed)
• 1 each red bell pepper (diced)
  Ingredient note

  Source: 1 red bell pepper (diced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 inch ginger (peeled and thinly sliced)
  Ingredient note

  Source: 1 inch ginger (peeled and thinly sliced)
• 2.5 tbsp + 1 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2.5 tbsp vegetable oil (or any neutral oil); Source: 1 tbsp vegetable oil (or any neutral oil)
• 1/4 cup water (to help cook veggies)
  Ingredient note

  Source: 1/4 cup water (to help cook veggies)
• 2 tsp + 1 tbsp regular soy sauce
  Ingredient note

  Source: 2 tsp regular soy sauce; Source: 1 tbsp regular soy sauce
• 1.5 tbsp + 1 tbsp cornstarch (or sub with potato starch)
  Ingredient note

  Source: 1.5 tbsp cornstarch (or sub with potato starch); Source: 1 tbsp cornstarch (or sub with potato starch)
• 2 tsp Shaoxing wine (or sub with chicken stock)
  Ingredient note

  Source: 2 tsp Shaoxing wine (or sub with chicken stock)
• 1/4 tsp white pepper (or sub with black pepper)
  Ingredient note

  Source: 1/4 tsp white pepper (or sub with black pepper)
• 1/2 tsp baking soda (do not skip!)
  Ingredient note

  Source: 1/2 tsp baking soda (do not skip!)
• 2 tbsp hoisin sauce
  Ingredient note

  Source: 2 tbsp hoisin sauce
• 1 tbsp brown sugar (or sub with cane sugar)
  Ingredient note

  Source: 1 tbsp brown sugar (or sub with cane sugar)
• 2 tsp sesame oil (toasted)
  Ingredient note

  Source: 2 tsp sesame oil (toasted)
• 1/2 cup chicken broth (or sub with vegetable stock)
  Ingredient note

  Source: 1/2 cup chicken broth (or sub with vegetable stock)

1. Slice chicken breast against the grain into 1/4-inch-thick pieces. Transfer chicken pieces to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
2. Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
3. In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
4. Back into the hot pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
5. Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
6. Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
7. Once sauce has thickened, toss back in cooked chicken and crunchy cashews. Remove the finished dish off heat and serve. Enjoy!