Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• ½ cup cashews
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried red pepper flakes
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 cup water
• Cooked rice, for serving

Direction:

1. In a small bowl, mix together the soy sauce, honey, cornstarch, and water. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the chicken to the skillet and season with salt, black pepper, dried oregano, dried basil, dried thyme, and red pepper flakes. Cook until the chicken is browned and cooked through, about 5-7 minutes.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.

6. Add the cashews to the skillet and cook for another 1-2 minutes until lightly toasted.

7. Return the chicken to the skillet and pour in the soy sauce mixture. Stir to combine.

8. Cook for another 2-3 minutes until the sauce thickens and coats the chicken.

9. Serve the cashew chicken over cooked rice and enjoy! Optional: Garnish with extra cashews or chopped green onions.