- 3/4 cups unsalted roasted cashews
- 1 1/2 pounds boneless skinless chicken breasts (or tenderloins, cut into 1-1/2 inch pieces)
- 1/2 teaspoons salt
- 1/4 teaspoons ground black pepper (freshly)
- 2 tablespoons vegetable oil
- 6 garlic cloves (medium, minced)
- 8 scallions (1 bunch, white and green parts separated, each cut into 1-inch pieces)
- 2 tablespoons rice vinegar
- 4 tablespoons hoisin sauce (best quality such as Kikkoman or Lee Kum Kee)
- 1 tablespoon soy sauce
- 1/4 cups water
- 1/4 teaspoons sesame oil (Asian)
- Preheat the oven to 350°F.
- Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
- Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
- In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
- Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.
Yields: 4 serving
Amount Per Serving
Total Fat: 24 g
Saturated Fat : 4.5 g
Total Carbs: 18 g
Cholesterol: 110 mg
Sodium: 990 mg
Sugar: 6 g
Dietary Fiber: 2 g
Protein: 41 g