CASHEW CHICKEN - Cook’s Country

 

CASHEW CHICKEN - Cook’s Country

This is one of my favorite Cashew Chicken recipes. Once you have everything prepped, it cooks up very quickly. I often double the sauce and add in a bunch of vegetables.

CASHEW CHICKEN - Cook’s Country

 700 g chicken breast, cut into 2cm pieces

5 T soy sauce, divided

2 T cornstarch

1 T dry sherry

1 t toasted sesame oil

⅓ C hoisin sauce

⅓ C water

1 T balsamic vinegar

3 T vegetable oil

1 C raw cashews

2 celery ribs, sliced on bias ½ cm thick

6 green onions, white parts sliced thin, green parts cut into 2 cm sections

2 garlic cloves, minced

1 t grated fresh ginger

½ t red pepper flakes

Any other vegetables - broccoli, peas, etc.

1. Combine chicken, 2T soy sauce, cornstarch, sherry and sesame oil in a bowl.  Combine hoisin, water, vinegar and 3 T soy sauce in another bowl.

2. Heat vegetable oil in 12 inch nonstick skillet over medium heat til shimmering.  Add cashews and cook, stirring constantly, until golden brown (4-6 min). Reduce heat if they darken too quickly.  Use slotted spoon to transfer to paper towels.

3. Heat oil in skillet on medium-high, add chicken and cook stirring frequently until beginning to brown and no longer translucent (about 3 minutes)  Add celery, spring onion whites, garlic, ginger and pepper flakes. Cook until celery just begins to soften (about 2 min)

4. Add hoisin mixture, bring to a boil and cook until chicken is cooked through and sauce is thickened (1-3 min). Off heat, stir in spring onion greens and cashews.  Serve over rice.