CASHEW CHICKEN
Author: Melissa Sperka
Serves: 8
INGREDIENTS
- 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
- Season the cubed chicken with garlic salt. Toss with 2 Tbsp cornstarch until coated on all sides.
- Preheat a large skillet drizzled with olive oil and 1 tsp sesame oil over medium-high heat.
- 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.
- 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)
- 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.
- 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.
- Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
- Serve immediately over cooked rice, garnished with green onion.
NOTES
To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.
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