1-First Step: Prep and mise en place Gather all ingredients and tools so everything is within reach: a large skillet or wok, a mixing bowl, a small bowl for the sauce, a sealed plastic bag or container for coating, measuring cups, and a knife and cutting board. Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the cornstarch stick and gives a better sear. Trim any excess fat and cut the chicken into roughly 1-inch pieces for even cooking. Mince 3 cloves of garlic and set aside. Measure the cornstarch into the sealed bag.

2-Second Step: Season and coat the chicken Season the cubed chicken with salt and pepper to taste. Place the chicken in the sealed bag with ¼ cup cornstarch, seal, and shake until every piece is evenly coated. The light coating crisps up quickly and helps the sauce cling.

3-Third Step: Heat the pan and sear Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Use an oil with a high smoke point such as avocado or peanut oil to prevent burning and off flavors. When the oil is shimmering, add the coated chicken in a single layer. Work in batches if needed to avoid overcrowding. Sear the chicken without moving it for about 1-2 minutes, then stir or flip so each side gets a golden crust. Cook for a total of 5-7 minutes until the pieces are golden brown. Note: the chicken will finish cooking in the sauce, so it can be slightly undercooked in the center when you stop searing.

4-Fourth Step: Make the sauce While the chicken sears, whisk the sauce in a small bowl: ¼ cup soy sauce (or low-sodium soy sauce), ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil. Taste and adjust: add a touch more brown sugar for sweetness or extra soy for salt if preferred.

5-Fifth Step: Combine chicken, cashews, and sauce When the chicken has a good golden color, lower the heat to medium. Pour the sauce mixture into the pan, stirring to coat the chicken. Add 1 cup whole unsalted cashews. Toss everything together and let the sauce come to a simmer. The cornstarch on the chicken and the liquid will combine to thicken the sauce. Stir frequently to prevent sticking and to make sure the sauce reduces and becomes glossy. Simmer for about 3-5 minutes until the chicken reaches 165°F internal temperature and the sauce thickens.

6-Final Step: Finish and serve Once the sauce is thick and the chicken is cooked through, remove the skillet from heat. Taste and adjust seasoning if needed. Serve the cashew chicken hot over steamed rice or with stir-fried vegetables. Garnish with chopped green onions for color and extra flavor, if desired.