Easy Cashew Chicken | Recipe Reader

Ingredients

• ***For the marinade and sauce:***
• 1/2 cup mirin, divided
• 6 tablespoons low-sodium soy sauce, divided
• 3 teaspoons toasted sesame oil, divided
• 1 teaspoon ginger paste
• 3 tablespoons cornstarch, divided
• 4 chicken breasts, boneless and skinless, cut into 3/4-inch pieces
• 1 cup low-sodium chicken broth
• 3 tablespoons Worcestershire sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice wine vinegar, can substitute white wine vinegar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon dark brown sugar
• ***For the stir-fry:***
• 6 teaspoons vegetable oil, divided
• 2 cups cashews, toasted
• 1 (8-ounce) package water chestnuts, drained and chopped
• 2 cups frozen baby peas
• 6 cloves garlic, minced
• ***Optional, for serving:***
• white rice, to taste, cooked and hot
• broccoli, to taste, cooked and hot
• sugar snap peas, to taste, cooked and hot
• 3 scallions, thinly sliced diagonally