YIELD
6 servings
TOTAL TIME
25 mins
Wash, pat dry, and cut the chicken in bite size. Set aside. In a large bowl, add the cornstarch, salt and pepper, mix well. Set aside.
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Coat the chicken then cook until golden brown on all sides. Best to do it in batches.
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Using the same pan or skillet, add a little more oil, add the chicken, bell peppers, green onions, cashew, and ginger. Reduce heat to medium-low. Stir, and cook.
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Meanwhile, in a small bowl, combine the hoisin sauce, vinegar, Worcestershire sauce, honey, and water. Add the sauce to the chicken, combine and cook. Serve warm with rice.
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