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
Preheat the oven to 350°F.
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
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
serve with rice
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