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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. boneless, skinless chicken breast, cut into 1 inch cubes
1 T. cornstarch
coarse salt and ground pepper
2 T. olive oil
6 garlic cloves, minced
8 scallions, white and green parts separated, cut into 1 inch pieces
2 T. rice vinegar
3 T hoisin sauce
3/4 cup raw cashews (4 oz.) toasted (see note below)
brown rice, for serving
Directions:
Directions:
1. In medium bowl, toss chicken with the cornstarch until chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper.
2. In a large nonstick skillet, heat 1 T olive oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to plate.
3. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook tossing often until chicken is browned, about 3 minutes. Return the first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add the hoisin sauce and 1/4 cup water; cook, tossing,until the chicken is cooked through, about 1 minute. Remove from heat. Stir in the scallion greens and cashews. Serve immediately over rice.

TOASTING CASHEWS
Spread cashews on a baking sheet and toast in a 350* oven until golden brown and fragrant, about 10 minutes.

 

 

 

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