Sticky Vegan Cashew Chicken

Preheat the oven to 350°F. Place the cashews in a medium bowl and add the agave syrup, and grate the ginger into the bowl. Sprinkle with a pinch of salt. Toss to combine coating the cashews with the syrup. Place the cashews on a baking sheet in a single layer and toast in the oven until golden, about 10-12 minutes. Set aside- they will crisp up as they cool.

Next, prepare the sauce. In a small bowl, combine the tapioca flour with water. In a separate bowl, whisk together the hoisin sauce, soy sauce, and tapioca mixture. Set aside.

Heat a medium-large skillet over medium heat. Drizzle 1 tablespoon of sesame oil in the pan and then place the Abbot’s chicken pieces in the skillet, cooking it according to package directions. Add the minced garlic and rice vinegar to the skillet and toss to combine and sautee another couple of minutes.

Add the sauce mixture to the chicken in the skllet; cook, tossing, until the sauce is nicely thickened, about 1 minute. Add the toasted cashews, remove from heat and serve over brown rice. Garnish with sliced green onion.