Chicken and Cashew Stir Fry expandthetable.net
6 medium garlic cloves, minced
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1/4 cup water
2 teaspoons cornstarch
1/4 teaspoon Asian sesame oil
2 tablespoons rice vinegar
3/4 cup roasted, unsalted cashews
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
1/2 each of a red, green pepper and yellow bell pepper, sliced thinly
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
8 green onions, white and green parts cut into 1-inch pieces
Preheat the oven to 350°F. In a single layer, place cashews on baking sheet. Toast in the oven about 5 minutes.
In a small bowl, whisk together water, cornstarch, hoisin sauce, and soy sauce.
Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
In a wok, heat 1 tablespoon of the oil over high heat. Add half of the chicken and stir-fry until partially cooked, about 3 minutes. Transfer to a colander over a bowl. This drains excess oil. Add rest of chicken and repeat.
Add remaining oil to wok and add bell peppers. Stir-fry until bell peppers are cooked. Place in colander.
Pour sauce mixture into wok and cook, stirring until sauce thickens, about 1-2 minutes. Return chicken mixture to wok. Stir to coat with sauce. Mix in scallions and cashews. Serve over rice or rice noodles.
Vegan: Use cubed tofu in place of chicken
Beef: Use beef in place of chicken
Add other veggies: 1 medium zucchini, halved and sliced thinly; 1-2 Japanese eggplant, sliced thinly into 2” length pieces; matchstick cut carrots; French style green beans; 1 bunch broccoli, cut into bite size pieces;