Cashew Chicken Stir-Fry

Instructions:

1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce (if using), rice vinegar, honey, cornstarch, and chicken broth. Set aside.

2. Toast the Cashews:
Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the cashews and toast for 1-2 minutes, stirring frequently, until golden and fragrant. Remove from the skillet and set aside.

3. Cook the Chicken:
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

4. Stir-Fry the Vegetables:
In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the diced bell peppers, broccoli florets, and sliced carrots. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.

5. Combine Everything:
Return the cooked chicken and toasted cashews to the skillet. Pour in the prepared sauce and stir everything together. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables evenly.

6. Serve:
Garnish with sliced green onions if desired. Serve hot over steamed rice or noodles.

Enjoy this quick, flavorful, and satisfying Cashew Chicken Stir-Fry!