Prep:
30 minutes
Total:
30 minutes
Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in a 350-degree oven until golden and fragrant, about ten minutes.
Ingredients
Serves 4
* 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 6 garlic, minced
* 8 scallions, white and green parts separated, each cut into 1-inch pieces
* 2 tablespoons rice vinegar
* 3 tablespoons hoisin sauce
* 3/4 cup raw cashews, (4 ounces), toasted
* White rice, for serving (optional)
Directions
1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
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