• 2 Cups chopped rotisserie chicken
• 16 oz fresh spinach
• 1-2 Tablespoons peanut oil
• 2 Cups Chicken broth
• 1 Tablespoon sugar
• 1 Tablespoon soy sauce
• 2 Tablespoons oyster sauce or Hoisin sauce
• 2 Tablespoons cornstarch
• 1/4 cup water
• 2 stalks green onions
• 1 Cup raw Cashews

Heat oven to 400° F. Place cashews on parchment sheet or foil on a cookie sheet and toast 5 minutes. Remove from oven and allow to cool.

In a large skillet, heat peanut oil and stir fry chopped, cooked chicken for 2-3 minutes. Add fresh spinach and continue to stir fry until spinach is wilted but still bright green. Pour spinach and chicken into serving dish.

Return skillet to heat and add chicken broth. Bring broth to a boil at high heat.

While broth is heating, place cornstarch in small bowl and gradually add water to thicken to a paste and then a thin glue-like consistency.

When broth boils, add sugar, soy sauce and oyster sauce. Stir to combine well, then quickly add watery cornstarch while continuing to stir. As soon as the cornstarch is fully absorbed, turn off heat and pour sauce over chicken and spinach.

Scatter cashews over the sauce and garnish with chopped green onions.

Serve with cooked rice or grits to absorb the delicious sauce!