Cashew Chicken Stir-Fry
Source of Recipe
Everyday Food Great Food Fast
Recipe Introduction
A very easy and delicious stir-fry.
List of Ingredients
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes (I cut it into strips)
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces (I used 4 because that's all I had)
1 red pepper, cut into 1 inch strips (my addition, optional--see notes)
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews (4 ounces), toasted (I used probably a scant 1/2 cup salted/roasted cashews and I just rinsed the salt off)
White rice, for serving (I used basmati)
soy sauce, for serving if desiredRecipe
1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt (I used 1/2 tsp. kosher salt) and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes (*see my notes). Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. (I also added a bit of crushed red pepper). Serve immediately over white rice, if desired.
*NOTES: I just stir-fried all the chicken at once in a about 1 Tbs. and 1 tsp. canola oil. Removed the chicken and then added about 2 more tsp. oil and stir-fried the red pepper a couple of minutes and then added the whites of the green onions and the garlic for another minute or so. Added the chicken back and then added the vinegar, etc.
|
|
member logon
