Scott Wild’s Recipe Inspired by:
By Jennifer Segal, inspired by Everyday Food: Great Food Fast by Martha Stewart Living
This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better.
Total Time: 40 Minutes
3/4 cup roasted, unsalted cashews – I bumped it up to 1 cup
1/4 cup water (cold)
2 teaspoons cornstarch
4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon soy sauce (low sodium or regular)
1-½ to two pounds boneless, skinless chicken breasts- sliced like a steak and then in 1.5” pieces – cooks fast and are bite size – note, they shrink when you cook them.
1/2 teaspoon salt ( to season the chicken)
1/4 teaspoon freshly ground black pepper (to season the chicken)
2 tablespoons vegetable oil
6 medium garlic cloves, minced (or 5 teaspoons minced)
1-2 teaspoons grated or chopped ginger (optional)
8 scallions (1 bunch), (I’m thinking half a bunch was fine) white and green parts separated!,
2 to 3 tablespoons rice vinegar
1/4- to ½ teaspoon Asian sesame oil
Red or green bell pepper cut into bite size pieces.
Rice – because it’s chinese food.
Preheat the oven to 350°F.
Place the cashews on a baking sheet in a single layer (on tin foil works). Toast in the oven until fragrant, about 5-7 minutes. Set aside; they will crisp up as they cool.
Meanwhile, prepare the sauce:
in a small bowl, whisk together the cold water, cornstarch.
Then add – hoisin sauce, and soy sauce. Set aside.
Prep the chicken:
Place the chicken pieces in a bowl. Sprinkle with the salt and pepper to season and toss to coat evenly.
In a large nonstick skillet, heat 2 tablespoon of the vegetable oil over high heat until very hot.
Add chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3-5 minutes. Strain liquid off if needed – Transfer to a plate.
2 tablespoons vegetable oil to the skillet; then add, garlicand white parts of the scallions. Stir-fry about 1 minute – then add the ginger and stir fry and additional 2 minutes. Remove to a bowl.
Optional – add red pepper and saute in oil for 4 minutes.
Return the chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 1-2 minutes. Add the garlic/ginger/scallions back.
Add the hoisin 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 thec ashews and sesame oil.
Plate and then add the scallion greens,
Serve immediately. Over rice….
Pairs well with red wine 🙂