So for lil' sis' encore performance we decided to work our way through Ms. Martha's cookbook which gives lots of options for the chicken eaters among us, especially those with minimal kitchen skills. I am particularly in love with the cashews in this, which give it a bit more of a dynamic texture when it could have fallen short.
Cashew ChickenFrom: Everyday Food
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
fresh ground salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, toasted
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
fresh ground salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, toasted
Toast Cashews: Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
