Cashew Chicken

Instructions

1. In a mixing bowl, combine the cornstarch, salt, and black pepper. Add the chicken pieces and toss until well-coated. This will help the chicken develop a crispy exterior.
2. Prepare your sauce by mixing soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, and ginger in a small bowl. Stir well so everything is combined. Set aside.
3. Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat. Add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden and fully cooked. Remove the chicken from the pan and set aside on a plate lined with a paper towel.
4. In the same pan, add the broccoli and bell pepper. Stir-fry for about 4 minutes until they are tender-crisp. You can add a splash of water and cover the pan for a minute to steam the vegetables slightly, which will help them cook without losing their crunch.
5. Return the cooked chicken to the pan with the vegetables. Add the cashews, green onions, and the prepared sauce. Stir-fry everything together for 2-3 minutes until well-coated and heated through. For extra heat, you can sprinkle some red pepper flakes at this stage.
6. Serve the cashew chicken hot, optionally garnished with additional green onions or red pepper flakes. Enjoy it over a bed of steamed rice or noodles for a complete meal.