Cashew Chicken
1 1/2 lbs boneless, skinless, chicken breasts cut into 1 inch cubes
1 tbsp cornstarch
coarse salt and pepper
2 tbsp vegetable oil
6 garlic cloves, minced ( or 1tbsp jarred minced garlic is what I used)
8 scallions, white and green parts separated, each cut into 1 inch pieces
2 tbsp rice vinegar
3 tbsp Hoisin sauce
1/4 c. raw cashews, toasted ( spread the cashews on a baking sheet, and toast in a 350 degree oven until golden and fragrant, about ten minutes, do this before cooking the chicken, or you can forget to do this like i did and just toss them in at the end of cooking)
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper. In a large non stick skillet, heat 1 tbsp vegetable oil over medium-high heat. Cook half the chicken, tossing often until browned, about 3 minutes. Transfer to plate.
Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar, cook until evaporated, about 30 seconds. Add the hoisin sauce and 1/4 c. water, cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the green parts of the scallions and the cashews. Serve immediately over white rice. Recipe from Everyday Food Fast.
1 1/2 lbs boneless, skinless, chicken breasts cut into 1 inch cubes
1 tbsp cornstarch
coarse salt and pepper
2 tbsp vegetable oil
6 garlic cloves, minced ( or 1tbsp jarred minced garlic is what I used)
8 scallions, white and green parts separated, each cut into 1 inch pieces
2 tbsp rice vinegar
3 tbsp Hoisin sauce
1/4 c. raw cashews, toasted ( spread the cashews on a baking sheet, and toast in a 350 degree oven until golden and fragrant, about ten minutes, do this before cooking the chicken, or you can forget to do this like i did and just toss them in at the end of cooking)
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper. In a large non stick skillet, heat 1 tbsp vegetable oil over medium-high heat. Cook half the chicken, tossing often until browned, about 3 minutes. Transfer to plate.
Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar, cook until evaporated, about 30 seconds. Add the hoisin sauce and 1/4 c. water, cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the green parts of the scallions and the cashews. Serve immediately over white rice. Recipe from Everyday Food Fast.
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