DIRECTIONS:
First, I’ll make the sauce by adding soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce, and sesame oil to a medium bowl and whisk the ingredients together until dissolved. I’ll set this aside to allow the flavors to combine while I cook the chicken.
I’ll cut the chicken breasts into one-inch cubes and season them with salt and pepper to taste. Adding the seasoned chicken to a gallon-size freezer bag, I’ll proceed to the next step.
In the bag, I’ll add cornstarch, zip the top, and shake it together until all pieces are evenly coated.
Placing a large skillet on the stovetop, I’ll pour olive oil in and heat it to medium-high. Once the olive oil is hot, I’ll toss in my coated chicken, working in batches if needed to avoid crowding the pan. I’ll cook all sides until the chicken is cooked through and the pieces are a bit seared.
After cooking the chicken, I’ll toss in the cashews and toast them in the pan for about a minute.
Finally, I’ll pour my sauce into the pan with the chicken and cashews and toss to coat. The sauce will heat and thicken as it mixes in.
I’ll serve it over rice and/or with my favorite steamed veggies!