Cashew Chicken Serves 4 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce 3/4 cup raw cashews (4 ounces), toasted White rice, for serving (optional) Directions: 1.In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. 2.In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. 3.Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds .4.Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired. note...To roast the cashews, simply spread them on a baking sheet, and cook in a 350 degree oven until they are golden and fragrant...about 10 minutes. Be sure to watch them closely, in order to avoid burning them!
Posted on: Sat, 06 Jul 2013 00:25:31 +0000
Trending Topics
Recently Viewed Topics
© 2015