Monday, April 12, 2010

Cashew Chicken

This recipe was so quick and easy and so yummy.  The secret is to get a good hoisin sauce.  You might have to ask around or try it by trial and error.  I use the one at WinCo (it's found in the Asian section) and it turned out well.

1 1/2 lbs. chicken breasts, cubed in bite size pieces
2 T. cornstarch
3/4 t. salt
1/4 t. pepper
2 T. canola oil
6 garlic cloves
8 green onions, white and green parts divided
2 T. rice vinegar
3 T. hoisin sauce
1/4 c. water
3/4 c. cashews
White rice, cooked

* In a ziploc bag, place cornstarch, salt, pepper and chicken pieces.  Shake until all pieces are coated.  Heat oil in large non-stick skillet, add chicken, garlic and white parts of onions.  Cook until chicken is browned and cooked through.  Then add vinegar, cook until evaporated, about 30 seconds.  Add hoisin sauce and water.  Stir until chicken is coated.  Remove from heat, add cashews and green onions.  Stir and serve immediately over white rice.
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