Cashew Chicken

Instructions

1. 1

   Start the rice according to the package.

2. 2

   Cut the chicken into 1-inch pieces and toss with 2 tsp of the cornstarch and a pinch of salt.

3. 3

   Whisk the soy sauce, hoisin, honey, remaining cornstarch, and 1/3 cup water.

4. 4

   Toast the cashews in a dry large skillet over medium heat for 2-3 minutes until golden; set aside.

5. 5

   Heat the oil in the skillet over medium-high heat and cook the chicken 5-6 minutes until browned and cooked through. Add the diced bell pepper, sliced celery, and garlic and cook 2 minutes.

6. 6

   Pour in the sauce and simmer 1-2 minutes until thick, then stir in the cashews. Serve over rice.