Cashew Chicken

Adapted from Half Baked Harvest.

Ingredients:

• 1 lb. chicken thighs or breasts, thinly sliced
• 1 TBSP cornstarch
• Black pepper, to taste
• 1/4 c. honey
• 1/2 c. soy sauce
• 1 TBSP fish sauce
• 1-2 TBSP chili paste (sambal oelek)
• 2 TBSP ketchup
• 2 TBSP oil
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 red or orange bell peppers, thinly sliced
• 1 c. fresh Thai or regular basil, roughly torn
• Steamed white or brown rice
• Handful of cashews

Directions:

1. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
2. To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
3. In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
4. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
5. Remove from the heat and stir in the basil.
6. Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.

Cashew Chicken: