In a small bowl, combine cornstarch and water or chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and set aside. Add oil to a wok or large skillet over medium-low heat. Add garlic and cashews and cook until garlic is golden. Season chicken with salt and pepper then add to wok. Cook until the chicken is no longer pink. Then, add cornstarch mixture and pepper strips. Stir frequently for 5-7 minutes until the sauce has thickened. Mix in the green onions and cook for a minute, reserving about 2 tablespoons of onions on the side for garnish. Top with green onions and additional cashews if desired! Enjoy!
Tip: Serve with jasmine rice!
*All of these ingredients can be found at our store!
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