Cashew Chicken

Favorite of Maggie B....

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.

Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.

• 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 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
• White rice, for serving (optional)

Directions:

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. 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.

Serves 4.

Ref: FOOD everyday