1 ½ lbs. boneless skinless chicken breasts or chicken thighs cut into bite size pieces
⅓ cup cornstarch
¼ cup vegetable oil
2 tablespoons Hoisin sauce
2 tablespoons ketchup
¼ cup low sodium soy sauce
¼ cup water
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons grated ginger
2 tablespoons ground fresh chili paste (Sambal Oelek)
1 red bell pepper diced
2 cups chopped broccoli crowns
¾ cup roasted unsalted cashews
Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 2 tablespoons oil in a large skillet over medium high heat.
Add the chicken pieces in a single layer cooking until browned on both sides. Work in batches plating the cooked chicken as you go. Add more vegetable oil as needed.
While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste in a small bowl.
In same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.
Add the cooked chicken, cashews and sauce to the skillet stirring gently to combine. Simmer for 3-4 minutes to heat everything through and thicken the sauce.