Cashew Chicken
- 3/4 cup roasted, unsalted cashews
- 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
- 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- 1 tablespoon soy sauce
- 1/4 cup water
- 1/4 teaspoon Asian sesame oil
Instructions
- 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 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
- http://www.onceuponachef.com/2010/03/cashew-chicken.html
