1-First Step: Prep and mise en place. Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces and season with salt and pepper. Mince 3 cloves of garlic. Measure ¼ cup cornstarch and place it in a large resealable bag or shallow bowl for coating the chicken. Measure the sauce ingredients: ¼ cup soy sauce (or low-sodium), ½ cup chicken broth, 1 tablespoon brown sugar, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Have 1 cup whole unsalted cashews ready if you prefer a crunchier nut, roast them first at 350°F for 5 to 7 minutes and cool.

2-Second Step: Coat the chicken. Place the seasoned chicken pieces into the bag with ¼ cup cornstarch and shake to coat evenly. The cornstarch creates a thin crust that browns quickly and helps the sauce cling to each bite. If you are using a gluten-free cornstarch alternative, arrowroot works well too.

3-Third Step: Heat the pan. Heat 2 tablespoons vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. For stronger heat tolerance and a cleaner sear, use avocado or peanut oil. The pan should be hot but not smoking; you want a steady sizzle when the chicken hits the surface.

4-Fourth Step: Sear the chicken. Add the chicken to the pan in a single layer, leaving space so pieces brown instead of steam. Cook until golden brown, about 5 to 7 minutes total, tossing or flipping occasionally. The chicken will not be fully cooked through at this stage; that is fine because it will finish cooking once the sauce is added. If you use thighs, expect a similar searing time but watch for extra rendered fat.

5-Fifth Step: Mix the sauce. While the chicken sears, combine ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil in a bowl. Whisk until the brown sugar dissolves and the hoisin blends smoothly. This sauce balances salty, sweet, and nutty flavors and will thicken slightly when tossed with the cornstarch-coated chicken.

6-Sixth Step: Combine chicken, sauce, and cashews. Pour the sauce into the skillet with the browned chicken. Add 1 cup whole unsalted cashews. Stir constantly and raise the heat to medium-high so the sauce comes to a gentle simmer. The cornstarch on the chicken and the liquid in the sauce will combine to thicken within 1 to 3 minutes. Continue cooking until the chicken reaches an internal temperature of 165°F and the sauce clings to the meat and nuts.

7-Seventh Step: Finish and serve. Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed. Turn off the heat and drizzle a touch more sesame oil if you want a more pronounced toasted flavor. Serve over steamed white or brown rice and add quick-steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas for color and nutrition. Garnish with chopped green onions for freshness and color.