Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch until evenly coated.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Toast the Cashews: In the same skillet, add the cashews and toast them for 1-2 minutes until lightly golden and fragrant. Remove and set aside.
Stir-Fry Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the diced bell pepper, onion, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Make the Sauce: In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), sugar, and chicken broth or water. Stir well to combine.
Combine Everything: Return the cooked chicken and toasted cashews to the skillet.
Pour the sauce over the mixture and stir well to coat everything evenly.
Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
Serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
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