Cashew Chicken is one of my favourite easy to make dishes for dinner. The recipe comes from Everyday Food: Great Food Fast. It is a great go to meal if you want something that is flavourful and quick, a nice alternative to fast food or a frozen dinner. I usually like to serve it with short grain brown rice.
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, such as safflower
6 cloves 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
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions.
I have a great tool for mincing garlic I chop up your garlic put in the chopper, roll it on the counter and the garlic comes out nicely minced. This recipe uses a lot of garlic so it nice to have an easy quick way to mince the garlic
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.
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.
Make sure you remove from heat before you add green onions. I was busy taking the pictures and left it on the heat so the green onions continued to cook so it doesn’t look as pretty as it normally does, but it tasted just fine.