| Cashew Chicken Serves 4 1 ½ pound, boneless, skinless, chicken breast, cut ½ inch pieces ½ cup roasted , unsalted cashews ¼ cup water 8 green onions, sliced, greens and whites separated, cut into ½ inch pieces 1 ½ teaspoon cornstarch ¼ cup hoisin sauce 3 Tablespoons vegetable oil, separated 2 Tablespoon rice vinegar 1 Tablespoon soy sauce 4 cloves garlic, minced ¼ teaspoon sesame seed oil ¼ teaspoon crushed red pepper flakes ¼ teaspoon salt ¼ teaspoon black pepper In a small bowl mix together water, cornstarch, soy sauce, hoisin sauce, and red pepper flakes, and set aside. Salt and pepper chicken pieces. In a large nonstick skillet over medium high heat. Add ½ the vegetable oil to the pan and let that heat up until hot. Add half the chicken. Cook and stir the chicken until lightly browned. Once brown remove to plate and add the rest of the oil and the rest of the chicken. Add the garlic, and whites of the green onions. Cook and stir until browned. Add back the plated chicken back to the pan. Add vinegar and stir and cook for a minute. Give the sauce another mix then add to pan and cook and stir until the sauce thickens. Add the cashews, the rest of the green onions, and sesame seed oil. Remove from heat, serve right away. Enjoy. Peace, CK |
Comments are closed.
|
AuthorChef Kendra Nguyen's blog where I put up my latest videos and recipes! Thanks for hanging out. BLUEHOSTHave you been thinking about your own website or blog? Need some excellent hosting? Check out Bluehost!
Archives
January 2024
Categories |