A friend sent this recipe to me, so I decided to give it a try. I served this cashew chicken over brown rice and we really enjoyed it! My suggestion would be to make a little extra sauce and add some green peppers in there to get more veggies in each serving. Some other ingredients you could add to your liking: broccoli, red pepper flakes, sesame seeds, or snow peas.
(Adapted from Everyday Food)
Yield: 4 Servings
1 1/2 lbs. Boneless, Skinless Chicken Breast, cut into 1'' cubes
1 Tbsp. Cornstarch
Coarse Salt and Ground Pepper
2 Tbsp. Vegetable Oil
6 Cloves Garlic, minced
1 Green Pepper, cut into 1'' pieces
8 Scallions (white & green parts), cut into 1'' pieces
2 Tbsp. Rice Vinegar
3 Tbsp. Hoisin Sauce
3/4 C. Raw Cashews (4 oz), toasted
Brown or White Rice, for serving (optional)
In a medium bowl, toss the chicken in cornstarch until coated. Season with salt and pepper. In a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Cook half the chicken, tossing often, until browned (about 3 minutes). Transfer to a plate. Add remaining oil and chicken to the skillet, along with the garlic, green pepper, and white parts of the scallions. Cook, tossing often until chicken is browned (about 3 minutes). Return first batch of chicken to the pan. Add vinegar; cook until evaporated (about 30 seconds). Add hoisin sauce and 1/4 C. water; cook, tossing until chicken is cooked through (about 1 minute). Remove from heat and stir in scallion greens and cashews*. Serve immediately over brown or white rice, if desired.
*Toasted Cashews: Preheat oven to 350F degrees. Spread cashews on a baking sheet and cook for 10 minutes.