Optional Cashew Chicken

This is one of our favorite recipes to make. Tender, juicy chicken, colorful vegetables in a delicious sauce.  It is an easy recipe to make. If you don't like nuts or if you are allergic to nuts, leave them out.  We don't care for nuts in our meals, that is why I called this recipe Optional Cashew Chicken.

Ingredients

1 1/2 lbs. chicken, cut into bite sized pieces
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. cornstarch
1 Tbs. soy sauce
1 Tbs. sesame oil, or olive oil, divided
2 c. broccoli florets
1 sweet bell peppers, diced
1 onion, chopped
1 (8 oz) can sliced water chestnuts, drained, optional
6 cloves garlic, minced
1/8 tsp. ground ginger
1/2 c. or more cashews or peanuts (optional)
cooked rice

Sauce

2 tsp. cornstarch
2 Tbs. cold water
1/3 c. soy sauce
2 tsp. sesame oil or olive oil
1 Tbs. vinegar
1 Tbs. brown sugar
1/4 tsp. chili flakes

Directions

In a large bowl, add the chicken.  Sprinkle soy sauce, salt, pepper and cornstarch over the chicken. Stir or toss to ensure that all sides of the chicken are coated with the mixture.

Make the sauce by combining cornstarch and water.  Mix until thoroughly combined and smooth.  Add the soy sauce, sesame oil, vinegar, brown sugar and chili flakes.  Stir together until fully combined. Set aside for later.

In a cast iron skillet, heat oil over medium high heat.  Working in batches, add some of the chicken.  Cook the chicken for 2 to 3 minutes, until browned on the bottom. Turn the chicken over and brown the other side.  

Add the broccoli florets, bell peppers and onions. Sauté them until they begin to soften. This takes about 4 minutes. 

Add the water chestnuts, garlic, and ginger. Cook and stir for another 2 minutes. 

Pour in the sauce mixture that you set aside and the cashews.  Cook and stir until the sauce comes to a boil. Reduce the heat and continue to simmer until the sauce is thickened, stirring occasionally. This takes about 2 to 3 minutes.  

Serve over rice and enjoy!