Ginger Chicken with Cashews

Recipe View In a medium bowl, whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar until smooth. Set aside. (Prep Time: 5 minutes)

Recipe View In a large, sealable plastic bag, combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder. Seal the bag and shake to mix. Add the chicken cubes to the bag, seal again, and toss until the chicken is evenly coated. (Prep Time: 10 minutes)

Recipe View Heat the olive oil and sesame oil in a wok or large skillet over high heat until shimmering. Add the chicken to the hot oil in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until golden brown on all sides, about 3 to 5 minutes. (Cook Time: 3-5 minutes)

Recipe View Add the green onions and bell pepper to the pan with the chicken. Stir-fry for another 2 to 3 minutes, until the vegetables are slightly tender-crisp. (Cook Time: 2-3 minutes)

Recipe View Pour the sauce mixture into the chicken and vegetable mixture in the pan. Reduce the heat to medium. Bring the mixture to a simmer, stirring constantly. Sprinkle sesame seeds over the dish. Continue to simmer until the sauce thickens and becomes glossy, about 3 to 5 minutes. (Cook Time: 3-5 minutes)

Recipe View Remove the wok or skillet from the heat. Add the cashews and toss gently to combine. Serve immediately over rice or noodles. (Final Touches: 2 minutes)