2 large chicken breasts, cut into strips
2 tsp cornstarch
1/2 tsp salt
1 T canola oil
2 tsp fresh minced ginger
1/2 cup chicken broth
1 T honey
2 green onions, chopped
1/8 tsp cayenne pepper (just a sprinkle)
1/3 cup roughly chopped roasted cashews
Lay the chicken breast strips in a pie pan or large plate. Sprinkle with cornstarch, salt and ginger. Toss so all the strips are coated well and refrigerate for 20-30 minutes.
While the chicken is in the fridge, whisk together the chicken broth, honey, green onions and cayenne pepper. Set aside.
Heat the oil over medium high heat in a large skillet. Drop the chicken in and cook for about eight minutes. When chicken is done, remove and place on a plate to keep warm.
Deglaze the pan with the sauce and whisk well to get up any little bits of chicken stuck to the bottom of the pan. Simmer for a couple minutes and then add the chicken, as well as the cashews, back to the pan. Cook for another five minutes so that the sauce can thicken and the chicken can warm back up if cool.
Serve over jasmine rice.