this is so much better than just a stir-fry. i think its the cooking off the rice vinegar step that gives it such great flavor.
Chicken with Cashews
1 1/2 pounds boneless, skinless chicken breast or thighs, cut in 1-inch cubes
1 tablespoon cornstarch
salt & pepper
6 garlic cloves, minced
8 scallions, cut in 1-inch pieces, white and green parts kept separate
1 green pepper, seeded and cut in 1-inch cubes
2 tablespoons rice vinegar
4 tablespoons hoisin* sauce (or 3 heaping tablespoons)
1 cup raw cashews, toasted**
brown rice, for serving
1. Toss chicken with cornstarch, then season with salt and pepper, to taste.
2. In a large, nonstick skillet or wok, brown half the chicken in a glug of oil, about 5 minutes, stirring often. Set aside.
3. Brown the second batch of chicken in another glug of oil, along with the garlic, white parts of scallions and green pepper, stirring often. Once chicken is browned and peppers are getting a bit soft, add the first batch of chicken to the pan. Add vinegar and cook until evaporated, about 2-3 minutes.
4. Add hoisin sauce and 1/4 cup water. Cook, stirring often, until sauce is hot and chicken is cooked through, about 2-3 minutes. Remove from heat and stir in green scallion parts and cashews. Serve over rice.
* I’ve also used a Black Bean Garlic Sauce and that tasted yummy as well.
** Toast cashews on a baking sheet in a 350-degree oven for about 10 minutes, stirring once or twice to keep an eye on them.
recipe origin: Everyday Food Magazine