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Cashew Chicken

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By Sydney
  • 2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
  • 4 Tablespoons Cornstarch
  • ½ tsp black pepper
  • 1 Tbsp coconut oil
  • 1 tsp sesame oil
  • 1 cup soy sauce
  • 4 Tbsp Mirin
  • 1 tsp onion powder
  • 2 Tablespoons sweet chili sauce (or sub chili powder if you prefer)
  • 2 Tbsp brown sugar
  • 4 garlic cloves, minced
  • 2 tsp grated fresh ginger
  • 3 cups broccoli florets, cut and rinsed
  • 6 carrots, peeled and sliced thin
  • *other veggies can be added if you prefer*
  • 2 cup cashews

Dredge chicken pieces in cornstarch & pepper. Heat coconut oil and sesame oil in a deep pan.
Combine next 7 ingredients in a small bowl and set aside. Add broccoli and carrots.
Stir in sauce. Simmer for a minute or two.
Add cashews and simmer for just long enough to heat them.
Serve immediately over steamed rice.
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