Mix together soy sauce, mirin, honey, hoisin sauce and sesame oil.
Put cut chicken and sauce together in a plastic back or glass Tupperware let sit for 15-30 minutes at room temperature or longer in the refrigerator.
Make the sauce:
In a small mixing bowl combine chicken broth, hoisin sauce, soy sauce, mirin, honey garlic powder, onion powder and ground ginger. Whisk to combine and set aside. (Do NOT add corn starch and water yet)!
Cook the Chicken & Cashews:
Pour marinated chicken into a colander to drain excess marinade.
Heat 1 TBS oil in a wok or fry pan over medium-high heat.
Add drained chicken pieces to the oil in the pan and cook over medium-high heat for about 3-5 minutes, or until the chicken is well-browned on one side.
After the chicken is browned, use a spatula and flip it over.
Add the cashews and cook, stirring occasionally, until the chicken and cashews are nicely browned.
Transfer mixture from the pan to a medium bowl and set aside.
Putting it together:
In a large Wok or fry pan, heat 1 TBS peanut oil.
Add julienned peppers and cook over medium-high heat for 2-4 minutes or until they just start to become soft.
Add broccoli and edamame and cook for another 3-5 minutes until the vegetables are slightly browned.
Add stir fry sauce and cashew/chicken mixture to the vegetables and continue cooking for 1-2 minutes.
In the container you mixed your sauce, add 1 TBS corn starch and ½ TBS water and mix with a fork until combined.
Make a hole in the middle of your stir fry and pour the cornstarch mixture into the pan.
Stir quickly to evenly distribute the cornstarch in the sauce.
Cook for another 2-3 minutes until the sauce has thickened.
Serve immediately over rice, noodles, etc.!
Video
Notes
Ingredient Substitutions
Soy Sauce. If you are allergic to soy, or follow the paleo diet, then substitute Coconut Aminos in both the marinade and sauce.
Mirin. If you cannot find Mirin, rice vinegar works well as a substitute.
Peanut/Sesame oils. Olive, canola or avocado oils also work in this recipe.
Powdered spices. You can substitute real minced garlic and fresh diced onion in this stir fry instead of the powders. Just cook them with the vegetables.
Cornstarch. tapioca flour/starch can be used in place of cornstarch for a paleo-friendly option.
Cashews. Peanuts work well in this recipe too, however cashews are my favorite!
Vegetables. Use your favorite vegetables. Options not included here that are great additions include baby corn, carrots, onions, sprouts, pineapple, etc.!
Serve
Serve this cashew chicken warm with rice or noodles. We like to serve it with fried rice!
Store
Leftovers of this recipe are my favorite. Store them in an airtight container with a lid for 3-5 days. Reheat in the microwave or on the stovetop.