Cashew Chicken

By tbarg

Very good stirfry

Ingredients

• 3 Tbsp. soy sauce, divided
• 1 Tbsp. chicken broth
• 3/4 tsp. sesame oil, divided
• 1 lb. chicken breasts, cut into pieces
• 1 Tbsp. cornstarch
• 1/3 c. chicken broth
• 1 Tbsp. sugar
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. hoisin sauce
• 1/2 tsp. ginger
• 1/4 tsp. salt
• 2 tsp. canola oil, divided
• 1 1/2 c. fresh snow peas
• 2 med. carrots, julienned
• 1 can sliced water chestnuts
• 1/4 c. unsalted cashews, toasted
• Hot cooked rice

Details

Servings 4

Preparation

Step 1

In a lg. ziploc bag combine 2 Tbsp. soy sauce, broth, and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 min.
In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt and remaining soy sauce and sesame oil; set aside.
Drain chicken and discard marinade. In a lg. nonstick wok, stir-fry chicken in 1 tsp. oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
Return chicken to pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 min. or until thickened. Sprinkle with cashews. Serve with rice.