Saturday, September 22, 2012

Cashew Chicken

I haven't tried this yet, but my friend, Connie, says it's quick, easy, and good. 

Serves 4

1 1/2 lbs boneless, skinless chicken breast, in app. 1" cubes
1 tbl cornstarch
salt and pepper
2 tbl vegetable oil
6 garlic cloves, minced
green part of 8 scallions, cut into 1" pieces
white part of the scallions, cut into 1" pieces
2 tbl rice vinegar
3 tbl hoisin sauce
3/4 cup raw cashews, toasted

Cooked white rice
Toast cashews - spread on baking sheet and toast at 350 for 10 minutes, until golden and fragrant.

1 In a medium bowl, toss the chicken with cornstarch and season with 3/4tsp salt and 1/4 tsp pepper.

2 In a large, nonstick skillet, heat 1 tbl oil over medium high heat. Cook half the chicken, about 3 minutes, until brown. Transfer to plate. Add remaining chicken, garlic, and the white part of the scallions. Cook, tossing often, until chicken is brown, about 3 more minutes. Return the first part of the chicken to the pan.  Add the vinegar, cooking until evaporated, about 30 seconds.

3 Add the hoisin and 1/4 cup water; cook, tossing, until is cooked through, about 1 minute. Remove
from the heat and stir in the scallion greens and cashews. Serve immediately over rice.

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