Monday, October 17, 2016

cashew chicken


Serves: 8
  • 3 lb boneless skinless chicken breasts, bite size cubes
  • ¼ tsp garlic salt
  • 3 Tbsp cornstarch, divided
  • Olive oil
  • 1 tsp sesame oil, additional as needed
  • 1 bunch green onions, thinly sliced
  • ¾ cup roasted cashews, unsalted or lightly salted
  • 1 (7) oz jar Hoison sauce
  • ¼ cup low sodium teriyaki sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp tomato paste
  • 1 Tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes
  • ¼ tsp ground ginger
  • Jasmine or Basmati rice for serving
  1. Season the cubed chicken with garlic salt. Toss with 2 Tbsp cornstarch until coated on all sides.
  2. Preheat a large skillet drizzled with olive oil and 1 tsp sesame oil over medium-high heat.
  3. Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
  4. After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 Tbsp green onion for garnishing)
  5. Meanwhile, in a small mixing bowl whisk together the remaining 1 Tbsp cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
  6. Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 Tbsp at a time if needed, to thicken.
  7. Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
  8. Serve immediately over cooked rice, garnished with green onion.
To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.

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