Thursday, May 15, 2008

Cashew Chicken

This picture and recipe are directly from Martha I haven't done anything to it to make it my own, but I love it so much that I want to share the recipe.

  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil, such as safflower
  • 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 (4 ounces), toasted
  • White rice, for serving (optional)


  1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. 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.
  3. 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.
  4. 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.


jen said...

I can't wait to try this!! Looks super yummy!!

Cynthia said...

So what is the hoisin sauce like?
I've never cooked with it.

Kim Edwards said...

Hoisin sauce is in a little jar - in the Asian foods section. Smith's sells it for 2.99, Albertson's for 3.99.

Actually, the recipe put a little note about it: "Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking."

Stephanie said...

This looks SO good!