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Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon vegetable oil, divided
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, white and green parts separated and chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup unsalted cashews, toasted
1/4 cup low-sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon rice vinegar (substitute regular vinegar if necessary)
1 teaspoon sesame oil
1 teaspoon honey ( any sugar free syrup )
Salt and pepper to taste
preparation:
in a bowl, combine the chicken pieces, cornstarch, and soy sauce. Mix well and let marinate for about 15 minutes.
Toast the Cashews:
In a large skillet, toast the cashews over medium heat until golden brown. Remove from skillet and set aside.
Cook the Chicken:
Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Stir-Fry Vegetables:
In the same skillet, add the remaining oil. Add the white parts of the green onions, bell peppers, garlic, and ginger. Stir-fry for about 3 minutes until the vegetables are tender-crisp.
Combine Ingredients:
Return the chicken to the skillet. Add the toasted cashews and pour in the sauce mixture (chicken broth, hoisin sauce, vinegar, sesame oil, and honey). Stir well to combine all ingredients. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Season and Serve:
Season with salt and pepper to taste. Garnish with the green parts of the green onions. Serve hot.