INGREDIENTS

• 3 Tablespoons olive oil
• 3 boneless skinless chicken breasts (chopped into 1-inch pieces)
• 1 cup chicken broth
• 4 Tablespoons hoisin sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 Tablespoon honey
• 2 green onions (chopped)
• 2 teaspoons minced garlic
• 1 red bell pepper (diced)
• 1 1/2 cups broccoli florets
• 1 cup lightly salted cashew halves
• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 3 cups cooked rice

INSTRUCTIONS

1. Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
2. Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
3. In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
4. Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
5. Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
6. Once the timer is up, release the pressure (quick release).
7. Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
8. Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
9. Serve Cashew Chicken over rice and topped with your thickened sauce.

Don’t have an instant pot? Here’s how to make our Cashew Chicken in the slow cooker!

Step 1: Chop your chicken into one inch pieces and add them to a lightly greased slow cooker.

Step 2: In a bowl Whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour sauce over chicken.

Step 3: Add chopped vegetables and cashew halves to slow cooker and stir until everything is coated in sauce.

Step 4: Cook on LOW 4-6 hours or HIGH 2-3 hours.

Step 5: Serve over white rice. Add cornstarch to sauce to thicken if needed.