First things first add the sliced chicken and corn starch into a bowl. Toss together to make sure all the chicken is covered. The corn starch will make the chicken slightly crispy and will help thicken the sauce. Let chicken sit for 2 minutes.
While the chicken is resting in the corn starch, make the jasmine rice. I used 2 cups of rice and 4 cups of water. Add water and rice to a pot and bring to a boil. Once a boil has been reached, cover and reduce temperature to low and let cook for 12 minutes. After 12 minutes remove from heat and leave covered until ready to serve.
Now let's make the sauce as we have a second or two. In a small bowl add soy sauce, rice wine vinegar, sesame oil, hoisin sauce, and honey. Mix together and set aside.
Next up, heat a non stick lightly oiled pan over high heat and once at temperature toss in the chicken. Cook until chicken is totally cooked through and then remove chicken and set aside.
In the same pan add in a touch more oil if needed and toss in the garlic, ginger, onion, and red pepper. Saute until everything is soft.
Now toss in the cooked chicken, cashews, green onions, and basil. Stir constantly.
Last step, pour in the sauce and mix everything together.
I divided the stir-fry and rice amongst 4 lunch containers. The best lunch ever!!! Will stay in the fridge for 5-7 days or you can freeze it and it is fine for 3 months.
