Cashew Chicken (Cook's Country)

Cashew chicken is likely one of the top 3 favorites for Chinese food. That said, I'm super picky about how it gets made. Too often they put bell peppers in it and too often they don't make it with enough cashews. I did not have that problem today. 

I misread the amount of cashews to put in. I read 1 cup and the recipe is for 1/2 c.  I certainly won't complain that I had more cashews than chicken. 

This recipe was good, but I didn't like the soaking the chicken in a slury of cornstarch. When it hit the hot pan it kinda jelly-ed up. It was gross. When I make this again, I won't put in the cornstarch in the beginning. 

Also DEFINITELY use low sodium soy sauce. 5 tablespoons total is a lot of soy sauce. It was still relatively salty with the low sodium, so do not salt your chicken or anything else. 

Cashew Chicken
Recipe from Cook's Country June/July 2020

Photo from Cook's Country

• 1 1/2 lb boneless, skinless chicken breasts, cut into chunks
• 5 T low sodium soy sauce, divided
• 2 T cornstarch
• 1 T dry sherry
• 1 tsp toasted sesame oil
• 1/3 c hoisin sauce
• 1/3 c water
• 1 T balsamic vinegar
• 3 T vegetable oil
• 1/2 c raw cashews
• 2 celery ribs, sliced on bias
• 6 scallions, white parts sliced thin, green parts cut into 1 inch pieces
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes

Combine chicken, 2 T soy sauce, cornstarch, sherry, and sesame oil in a bowl. 

Combine hoisin, water, vinegar, and remaining 3 T soy sauce in separate bowl. 

Heat oil in skillet over medium-high heat until shimmering. Add cashews and cook, stirring constantly until golden brown, about 4 minutes. Using slotted spook, transfer cashews to small bowl. 

Heat oil left in skillet over medium-high heat until just smoking. Add chicken and cook stirring frequently until beginning to brown. Add celery, scallion whites, garlic, ginger, red pepper flakes and cook until celery is just beginning to soften, about 2 minutes. 

Add hoisin mixture, bring to a boil, and cook until chicken is cooked through and sauce is thickened. Off heat, stir in scallion greens and cashews. Serve.