- 3 3/4 teaspoons cornstarch, divided
- 2 tablespoons soy sauce, divided (watch for allergens)
- 2 teaspoons water
- 1 teaspoon apple cider vinegar (or white vinegar or rice wine vinegar)
- 3/4 teaspoon sugar
- 1/2 teaspoon hot pepper sauce (I used taco bell hot sauce, and honestly it wasn't hot at all. I think with this little amount it just gave it flavor, but you can leave out if you like)
- 1 pound chicken breasts, cut lengthwise into thin strips
- 1/2 - 1 cup chopped cashews
- 2 tablespoons canola oil
- 1 large julienne-cut red bell pepper
- 1 teaspoon minced garlic
- dash of ginger (can use 1/2 tsp fresh if you like)
- 3 tablespoons thinly sliced green onions
1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. (I also added my dry ginger to this, but if you use fresh, don't add yet)
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger (if using fresh); cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Serve over a bed of rice if you like.