Cashew Chicken

1 cup Nutsome Cashews, toasted

2 tsp Ginger Evans Corn Starch

2 tbsp Jade Dragon Teriyaki Sauce

2 tbsp Bramley’s Honey

1 tbsp Jade Dragon Soy Sauce

2 tbsp Lime juice (2-3 limes)

1 tsp Kurtz Cayenne Pepper Hot Sauce

¼ cup Water

1 tbsp Medeiros Vegetable Oil

1.50 lbs Chicken Breast, diced

6 Garlic Cloves, minced

8 Green Onions Whites and Greens, thinly sliced and separated

Dish’d Dry White Rice or Instant Rice (as needed), cooked according to package directions

Marcum Salt & Ground Black Pepper

In a large dry skillet, toast cashews for about 3 minutes, stirring often. Remove cashews from pan.

Combine the cornstarch, teriyaki sauce, honey, soy sauce, lime juice, hot sauce and water. Set sauce aside.

Over medium heat, heat 1 tablespoon of vegetable oil in skillet. Add diced chicken and season with a few pinches of salt and pepper. Cook for 5 minutes.

Add garlic and whites of the onion and cook for 3 minutes.

Add sauce to the pan and bring to a simmer, stirring often. Cover and cook for 5 minutes or until chicken is cooked through to an internal temperature of 165°

Serve over cooked white rice and garnish with remaining green onion.

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Cashew Chicken