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This dish of tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves some garlic and scallions. The rest comes out of bottles and jars. The only way to mess it up is to overcook the chicken so have all your ingredients prepped before you start cooking and don’t cut the chicken pieces too small (they’ll cook too fast). Also, be sure to use a high-quality hoisin sauce.
To begin, 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.)
Next, season the chicken with salt and pepper. 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 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 with rice.