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.