Cashew Chicken

I like cashew chicken, but most Chinese restaurants put bell peppers in it. Blech. When I make cashew chicken at home, 9 times out of 10 I forget to put in the cashews. And only when I'm taking my empty plate to the kitchen do I see them sitting on the cutting board. 

But not tonight. Tonight I remembered them! The star of the show, in my opinion. 

I made one small modification to this recipe. I added about a Tablespoon of soy sauce (low sodium of course). The hoisin was just too sweet. 

Oh wait, I made two small modification. I also added about a tsp of ginger (from a tube). That really made this meal delicious. 

Cashew Chicken

Recipe from Momontimeout.com

Serves 4

• 3 T hoisin sauce
• ½ tsp chili garlic sauce
• 3 T chicken broth or water
• 1 ½ pounds boneless skinless, chicken thighs , cut into 1-inch pieces
• salt and pepper
• 1 T cornstarch
• 1 ½ T vegetable oil
• 1 small onion cut into 1-inch pieces
• 4 garlic cloves minced
• 2 T rice vinegar
• 6 green onions diced
• ¾ c unsalted roasted cashews
• cooked white rice for serving

Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.

Transfer chicken to a medium bowl and season with salt and pepper.

Sprinkle corn starch on top of chicken and toss to coat.

In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.

Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.

Add garlic and cook for another minute or so.

Add rice vinegar and stir. Cook for another minute.

Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.

Stir in cashews and green onions. Season with more salt and pepper if needed.

Serve over cooked white rice.