Cashew Chicken

 

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.