Nouranyeh's Recipe

Cashew Chicken over Rice

Category: Asian

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?)