Add the rice and two cups of water to a microwave-safe dish like Corningware. Cook for 20 minutes on 60% power.

Peel and roughly dice the onion.

Wash, core and roughly chop the bell pepper. Peel the carrot and slice it into thin but larger slices. Similar in size to your pepper and onion.

Cube the chicken breast into 1-inch pieces then sprinkle with ground black pepper

In a medium bowl combine cornstarch and baking soda. Stir until mixed well. Add the chicken cubes to the bowl with the cornstarch and baking soda. Toss to coat using two spatulas until all the pieces are coated evenly.

Add 2 tablespoons of oil to a large pan and heat on medium-high to high heat. Once the oil is hot add the chicken to the pan in one single layer. Cook on each side for 2-3 minutes.

While the chicken is cooking, combine all of the sauce ingredients in a glass measuring cup or small bowl. Add the soy sauce, hoisin sauce, and stock to a glass measuring cup. Peel the garlic and ginger and grate into the liquid using a microplane or fine grater. Finally, whisk in the cornstarch until it’s fully dissolved and there are no clumps.

Next, remove the chicken from the pan and set it aside. Add another tablespoon of oil to the pan and once hot add the veggies. Sautee for 2-3 minutes just until the edges begin to soften. Stir frequently to prevent burning. Remove the veggies from the pan and set aside.

Add the cashews to the pan and toast for two minutes then add the chicken and veggies back to the pan. Reduce the heat to low and stir in the sauce. Stir everything until it’s well combined.

Cook for 5 minutes on low heat stirring occasionally.