Saturday, December 12, 2020


Cashew chicken is a Chinese-American dish with a delicious brown sauce. It's quick and easy to prepare.  Make the sauce in a 2-cup pitcher in the morning, refrigerate and you are ready to go.

1 cup unsalted cashews

½ cup chicken broth or water
1 T cornstarch
¼ cup hoisin sauce
2 T low sodium soy sauce
2 T dry sherry (optional)
1 T oyster sauce
½ to 1 T chile garlic sauce
½ t sesame oil
1 T grated fresh ginger

2 T avocado oil
2 lbs boneless, skinless chicken breasts or tenderloins, diced
½ yellow onion, diced
3 cloves garlic, pressed or minced

4 scallions, thinly sliced

In a bowl, mix together the Sauce ingredients and set aside.

Toast the cashews in a wok or large cast-iron skillet over medium-high heat, until golden. 
This should only take about 3 to 4 minutes and stir or shake pan often.
Set the cashews aside in a bowl.
Heat the oil in your wok or large cast-iron skillet over high heat.
Add the chicken and stir-fry until lightly brown.
Add the diced onion and stir-fry another 2 minutes. 
Add the garlic and cook another minute.
Stir in the sauce and cook for another 2 minutes, to thicken.
Add the toasted cashews and stir to coat.

Serve over rice and sprinkle with sliced scallions.

Serves 4

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