CASHEW CHICKEN

INGREDIENTS

¾ cup of unsalted cashews

¼ cup of water

2 teaspoons of cornstarch

4 tablespoons hoisin sauce

1 tablespoon of soy sauce

1 ½ lb boneless, skinless chicken breast

½ teaspoon of salt

¼ teaspoon of black pepper

2 tablespoons of vegetable oil

6 garlic cloves (minced)

8 scallions

2 tablespoons rice vinegar

¼ teaspoon sesame oil

DIRECTIONS

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.