Cashew chicken

If you don't have time to toast the cashews in oil before stir frying your chicken and vegetables, make this dish anyway. But next time, try really hard to set aside a few extra minutes to do it... Serve it with rice.

Cashew Chicken

1 T cornstarch
3 T soy sauce
2 T rice vinegar
5 T hoisin sauce
1 T brown sugar

Canola oil
1 cup dry roasted cashews
1 lb chicken breasts, cut into stir fry sized pieces
1 T fresh ginger, minced
1 T garlic, minced
1 red bell pepper, chopped
2 small broccoli heads, chopped
1/4 c water


2 - 3 scallions, sliced thin

Mix the cornstarch through the brown sugar and set aside.  Heat the oil in a wok or large skillet and toast the cashews lightly.  Remove the nuts and set aside.  Add the chicken, stir frying until just cooked through.  Remove and set aside.  Add the ginger and garlic to the pan and heat; add the vegetables and water.  Cover and steam cook for about 4 to 5 minutes until broccoli is soft.  Add the soy sauce mixture to the vegetables, along with the chicken, nuts, and scallions. Simmer for a few minutes to thicken the sauce.  Serve over rice.