Recipe courtesy Angie Harding

4 chicken breasts, diced
4 TBSP soy sauce, divided
1 TBSP corn starch
2 tsp sugar
1 tsp white wine vinegar
1/4 c oil
3 green onions sliced diagonally
2 cloves of garlic, minced
1/4-1/2 c cashews
sesame seeds
hot cooked rice

In a medium bowl place 2 TBSP soy sauce. Place cubed chicken in bowl. Let it sit while you prepare the rest of the ingredients.

In a small bowl combine the other 2 TBSP soy sauce, corn starch, sugar, and vinegar. Whisk until well combined and set aside.

Slice green onion and mince garlic.

Heat oil over high in a wok. Add chicken and cook until browned on all sides. Remove from wok. Add green onions and garlic. Cook until tender which is only about 1-2 minutes. Add chicken. Slowly add corn starch mixture and cook until it thickens. Once at desired thickness remove from heat and stir in cashews. Serve over rice and top with sesame seeds.