Cashew Chicken

The Hoisin sauce flavour is rather strong which overwhelms that of the chicken. And I realised that chicken breast can be tender too! Expect more chicken breast recipes!

Serves 2, adapted from Food Everyday

3/4 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tbsp cornstarch
Coarse salt and fresh ground pepper
1 tbsp vegetable oil
3 garlic cloves, minced
4 scallions, white and green parts separated, each cut into 1-inch pieces
1 tbsp rice vinegar
1 1/2 tbsp hoisin sauce
3/8 cup raw cashews (2 ounces), toasted
White rice, for serving (optional)

1. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/8 tsp salt and 1/8 tsp pepper.

2. In a large nonstick skillet, heat 1/2 tbsp of the oil over medium-high heat. Cook the chicken, tossing often, until browned. Add the garlic and the white parts of the scallions and cook for about 3 minutes. Add the vinegar; cook until evaporated, about 30 seconds.

3. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.

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