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Category: Asian
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS:
3/4 cup roasted, unsalted cashews
1/4 cup water
2 teaspoons cornstarch
4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon soy sauce
1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
1/4 teaspoon Asian sesame oil
INSTRUCTIONS:
Preheat the oven to 350°F.
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.
Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
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.
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.
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 over white rice. (You did make some rice?)
Recipe Source: https://www.onceuponachef.com/recipes/cashew-chicken.html#tabbox
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Cashew Chicken over Rice
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This is the easiest Asian dish that I know. This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves some garlic and scallions. The rest comes out of bottles and jars.
The only way to mess up this dish is to overcook the chicken
Category: Asian
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS:
3/4 cup roasted, unsalted cashews
1/4 cup water
2 teaspoons cornstarch
4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon soy sauce
1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
1/4 teaspoon Asian sesame oil
INSTRUCTIONS:
Preheat the oven to 350°F.
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.
Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
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.
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.
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 over white rice. (You did make some rice?)
Recipe Source: https://www.onceuponachef.com/recipes/cashew-chicken.html#tabbox
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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