CASHEW CHICKEN

Nicolas Knight
Cashew Chicken

INGREDIENTS

  • 3/4 cup roasted, unsalted cashews
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee (use gluten-free if needed)
  • 1 tablespoon soy sauce
  • 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, 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
  • scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon Asian sesame oil

INSTRUCTIONS

    1. Preheat the oven to 350°F.
    2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
    3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
    4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
    5. 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 until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
    6. Add the remaining tablespoon vegetable oil to the skillet; then add the 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.
  1. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

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