Sweet and Sour Cashew Chicken

Serves: 6/ Prep: 15 min/ Cook: 10 min   2 Tbsp vegetable oil 4 chicken breasts (about 2 ¼ lbs, boneless, skinless) cut into small cubes 2 Tbsp cornstarch 1 tsp Bourbon Smoked Sea Salt 1½ tsp Bourbon Smoked Pepper 2 garlic cloves, minced ¼ cup ginger, minced ½ cup scallions (white and green parts), chopped ¼ tsp red chili flakes (optional) ½ cup rice vinegar ½ cup Bourbon Smoked Sugar 3 Tbsp Bluegrass Soy Sauce ¾ cup roasted cashews, coarsely chopped ¼ cup cilantro, chopped, for garnish steamed white rice, to serve   Method 1 Heat a large, non-stick skillet over medium-high heat with the oil. In a large bowl, toss the chicken with the cornstarch, smoked salt and pepper. Add the garlic, ginger, scallions and red chili flakes to the pan and sauté for 1 minute. Add the chicken and cook for 5 minutes, stirring occasionally. 2 Add the vinegar and smoked sugar. Bring to a boil and cook for 3 minutes or until sauce is dark brown, sticky and thickened. Add soy sauce and cashews and cook for 30 seconds. Garnish with cilantro and serve with plain, white rice.