"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Britni Reece
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews

Directions:
Directions:
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.

 

 

 

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