Cashew Chicken

By JBamford

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts. Cut these into small-ish cubes (bite sized).
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 8 scallions (green onion), white and green parts separated and cut into 1 inch pieces
• 2 tablespoons rice vinegar
• 5 tablespoons hoisin sauce
• 3/4 cup raw cashews, toasted.

Preparation

Step 1

In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until it's browned.

Add the remaining oil and garlic as well as the white parts of the scallions. Cook, tossing often, until the chicken is nearly cooked. Add the vinegar and cook until evaporated; about 30 seconds.

Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallions greens and cashews. Serve immediately over white rice.