Cashew Chicken Stir Fry

By Valerie's Kitchen

Ingredients

1 ¼ pounds boneless skinless chicken breast (cut into 1-inch bite-size pieces)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch
3 tablespoons vegetable oil (or as needed, divided)
1 red bell pepper (chopped (about 1 cup))
2 ribs celery (sliced)
8 ounces cremini mushrooms (stemmed and quartered)
¾ cup coarsely shredded carrot ((I use the bagged variety))
½ cup plus 2 tablespoons sliced green onions (divided)
1 teaspoon minced garlic
½ cup dry-roasted cashew halves (unsalted)
sesame seeds (as needed)
4 cups cooked white or brown rice (for serving)
4 tablespoons low-sodium soy sauce
4 tablespoons rice vinegar
3 tablespoons hoisin sauce
3 tablespoons honey
2 teaspoons cornstarch
1 teaspoons finely grated fresh ginger root or ginger paste
1 teaspoon Sriracha (or to taste)
1 teaspoon sesame oil

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Place the chicken in a large mixing bowl and season it with salt and pepper. Add 2 tablespoons cornstarch and toss until the chicken is well coated. Set aside..

Add all the stir-fry sauce ingredients to a small bowl and whisk to combine. Set aside.

Heat a large skillet or wok over MEDIUM-HIGH heat. Add 2 tablespoons vegetable oil. When hot add half the chicken and sauté for 3 to 4 minutes or until lightly golden brown. You do not need to cook it through at this point. Transfer the browned chicken to a plate. Add the remaining vegetable oil to the skillet and repeat with the remaining chicken, transferring it to the plate when browned.

Add the bell pepper and celery to the empty skillet, adding more oil if necessary. Cook, stirring frequently, for 3 minutes or until the vegetables are just crisp-tender. Add the mushrooms, carrots, ½ cup green onions, and garlic, and sauté for an additional minute or two, just to soften the carrots and mushrooms slightly. Return the chicken to the skillet and add the stir fry sauce and cashews. Cook and stir until the chicken is cooked through and sauce is thickened and bubbly, about another 1 to 2 minutes. Remove from the heat and sprinkle with remaining green onions and sesame seeds.

Spoon individual servings over cooked white or brown rice.