Crispy Cashew Chicken Stir Fry

So let me tell you something... I have an unhealthy love for Asian inspired food. I know, I know, I tell you that weekly. I can't help it, it makes my heart go pitter patter. It's something about the combo of rice and veggies, with some protein and a delicious sauce... ugh, I love it. LOVE.

This chicken came together as a last minute venture. I knew I wanted something Asian, I wanted cashews in it, and of course you know my obsession with chicken. This dinner was awesome. I really wanted to just keep eating it and eating it- I mean what's not to love about crispy chicken? The sauce is pretty versatile, I just threw some Asian condiments together, so you can substitute with anything you prefer. I can assure you this will be made again and again in my house- I can't get over the combo of crispy chicken with soft rice and crunchy nuts and veggies. I need more. Soon.

Source: Stephanie Cooks Original

Ingredients:
8 ounces chicken, cut into small pieces
1/2 cup cornstarch
1 egg, beaten
Oil (vegetable or canola)
1/3 cup cashews
2 cups frozen stir fried Asian veggie mix
2 tbsp soy sauce
2 tbsp rice vinegar
1/2 tsp chili garlic sauce
1 tbsp teriyaki sauce

Directions:
1- Pour the cornstarch over the diced chicken and toss until evenly coated.
2- Dip the chicken into the beaten egg.
3- Meanwhile, heat a skillet with a thin layer of oil that just covers the bottom of the pan.
4- Once the oil is hot add the chicken in a single layer. Flip once browned and cooked through. Remove from the pan and repeat with remaining chicken.
5- Add the cashews and veggies to the pan. Stir until heated though.
6- In a small bowl combine the soy sauce, rice vinegar, chili garlic sauce, and teriyaki sauce. Stir well. Pour over the veggies and cashews, stirring well.
7- Return the chicken to the pan, stirring until all chicken is coated in sauce.
8- Serve with rice, if desired.