Cashew Chicken

I love Chinese food, but I was always too intimidated to make it at home.  Plus, my parents always wrinkled their noses whenever I would mention Chinese food.  I finally got up the nerve to try this recipe for Cashew Chicken that I found on the blog Let's Dish.  Turns out, it was easy to make and pretty delicious!

The recipe calls for salt and pepper to season the dish, but I recommend adding a few dashes of soy sauce to the finished cashew chicken.  It seemed to bring out the other flavors without overpowering them with the flavor of soy sauce.

Cashew Chicken

Ingredients:

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon cornstarch

2 tablespoons vegetable oil

6 cloves garlic, minced

8 scallions, sliced, white and green parts separated

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

1/4 cup water

3/4 cup raw cashews, toasted

Salt and pepper, to taste

White rice, for serving (optional)

Directions:

1.  In a medium bowl, toss chicken with cornstarch until chicken is coated.  Season with salt and pepper.  In a large skillet, heat the oil over medium-high heat.  Cook the chicken, tossing often, for 3-5 minutes.

2.  Add garlic and white parts of scallions to the skillet.  Continue cooking until chicken is browned, about 3 minutes more.  Add vinegar and cook until evaporated, about 30 seconds.  Stir in hoisin sauce and 1/4 cup water.  Cook and stir until chicken is cooked through.  

3.  Remove from heat.  Stir in scallion greens and toasted cashews.  Serve immediately over white rice, if desired.  

Source:  Let's Dish, http://www.letsdishrecipes.blogspot.com