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Cashew Chicken Recipe

   
 

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     Cashew Chicken

Cashew Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
3/4 cup roasted, unsalted cashews
1-1/2 pounds boneless, skinless chicken breasts cut into 1-1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
2 tablespoons rice vinegar
4 tablespoons hoisin sauce
1 tablespoon soy sauce
 
1/4 cup water
1/4 teaspoon Asian sesame oil
6 scallions sliced separate whites and greens

Instructions
Preheat the oven to 350F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.) Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir- fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.
Serving Suggestions
serve with rice


Originally Submitted
9/4/2017





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