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Israel Links Return of Lebanese Displaced to Security of Its Northern Communities

                                A dog looks on next to displaced people at the corniche after rainfall, in Beirut, Lebanon. Israel has stated that tens of thousands of displaced Lebanese civilians will not be able to return to their homes in southern Lebanon until Israeli residents evacuated from the country’s north can safely go back to their own communities. The position underscores how deeply intertwined the two displacement crises have become amid ongoing cross‑border hostilities between Israel and Hezbollah. Israeli officials argue that any long‑term arrangement must guarantee security along the northern frontier, where months of exchanges of fire have forced widespread evacuations on both sides. They maintain that Hezbollah’s military presence near the border remains the primary obstacle to restoring stability. Lebanese authorities, meanwhile, have warned that prolonged displacement i...
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Cashew Chicken

 

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out.

Ingredients:

  • 3/4 cup roasted, unsalted cashews
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 4 tablespoons hoisin sauce
  • 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
  • 2 garlic cloves, minced
  • 4 scallions, white and green parts separated and thinly sliced
  • Steamed rice, for serving

Instructions:

  1. Preheat the oven to 350°F.
  2. Spread the cashews on a baking sheet and toast in the oven until fragrant and lightly browned, 8 to 10 minutes. Set aside.
  3. In a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce.
  4. Season the chicken with salt and pepper.
  5. Heat the vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, 6 to 8 minutes.
  6. Transfer the chicken to a plate.
  7. Add the garlic and white parts of the scallions to the skillet and cook, stirring constantly, until fragrant, about 30 seconds.
  8. Add the hoisin mixture and bring to a boil. Cook, stirring constantly, until the sauce thickens, about 1 minute.
  9. Return the chicken to the skillet and stir to coat with the sauce.
  10. Stir in the cashews and green parts of the scallions.
  11. Serve hot with steamed rice.


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