Ingredients:
1 cup long-grain white rice
1 pound chicken breast, diced
1 Tbsp plus 1 tsp cornstarch
2 Tbsp plus 2 tsp soy sauce
1/4 cup hoisin sauce
1 Tbsp rice vinegar
1 Tbsp sugar
2 tsp ginger
2 tsp garlic
2 Tbsp oil
8 oz sugar snap peas
1/2 cup cashews (optional)
I cooked my rice in the instant pot. I did 1 cup rice, 1 1/4 cup water, 1/8 tsp salt. Cook on high pressure for 4 minutes. Let naturally release for 10.
In a bowl, mix 1 Tbsp cornstarch and 2 tsp soy sauce. Add the diced chicken and stir to coat. Let it sit while you mix the sauce.
In a separate bowl, mix 1/4 cup hoisin, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp sugar, 2 tsp ginger, 2 tsp minced garlic, 1 Tbsp water, and 1 tsp cornstarch. Stir until smooth.
Heat the oil in a pan. Add the chicken and cook until done. Remove from the pan. Put in the sugar snap peas and cook for about a minute. (If you want to add cashews, put them in the pan now and let them cook for about a minute.) Add the chicken back into the pan. Top with the sauce mixture.
Cook for about 2-3 minutes to thicken the sauce. Put the chicken on top of the rice.
