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.

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1/2 tablespoon olive oil
• salt and pepper to taste about 1/2 teaspoon each
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1 jar marinara sauce 24 ounces
• 4 slices thick cut mozzarella cheese
• 30 slices pepperoni
• 1 cup shredded mozzarella cheese
• 1/8 cup grated parmesan cheese

INSTRUCTIONS

• Preheat oven to 400º. Spray a large baking dish with nonstick spray.
• Butterfly each chicken breast but do not cut all the way through. Place the chicken breasts in a large bowl.
• Add olive oil, salt, pepper, garlic powder, and Italian seasoning to the bowl and toss to combine/coat the chicken.
• Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
• Take one chicken breast and open to expose the inside of the butterfly cut.
• Place slice mozzarella inside chicken breast and then top with 5 slices pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (you can secure with toothpicks, but that is optional. If you use toothpicks don’t forget that they’re there!) and lay in baking dish. Repeat with all four chicken breasts.
• Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn’t dry out.
• Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.
• Bake for 25 minutes or until the internal temperature on the chicken reaches 165F.
• Enjoy!