Cashew Chicken

Look for hoisin sauce and rice vinegar in the Asian food section of the grocery store. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It's used as a seasoning at the table and in cooking. Courtesy of Martha Stewart's Great Food Fast.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 tablespoon cornstarch
• Coarse salt and fresh ground pepper
• 2 tablespoons vegetable oil
• 6 garlic cloves, 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 (4 ounces) toasted (see note below)

Preparation:

1. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/4 tsp pepper
2. In a large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 min. Transfer to a plate.
3. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 min. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.
4. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 min. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over rice, if desired.

Toasting Cashews:

Spread the cashews on a baking sheet, and toast in a 350 oven until golden and fragrant, about 10 min.

Serves: 4

Prep Time: 30 min

Total Time: 30 min