Martha's recipes are usually complicated and too "foofy" for me. This one was simple and delicious.
Cashew Chicken (Martha Stewart)
Recipe from Martha Stewart
Serves 4
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| Photo from Martha Stewart. com |
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 T cornstarch
Coarse salt and ground pepper
2 T vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 T rice vinegar
3 T hoisin sauce
3/4 c raw cashews (4 ounces), toasted
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
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.
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