Cashew Chicken

Ingredients

Ingredients with an * are listed more than once.

• 2 tablespoons soy sauce *
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame seed oil
• 1 pound boneless chicken breast , cut into 3/4" pieces
• 4 tablespoons hoisin sauce
• 3 tablespoons soy sauce *
• 1 tablespoon Asian chili sauce
• 2 tablespoons water *
• 3/4 cup raw cashews
• 2 teaspoons peanut oil *
• 4 carrots , peeled and sliced thinly on the diagonal
• 3 cups broccoli florets cut into 1" pieces
• 2 teaspoons peanut oil *
• 2 tablespoons water *
• 3 scallions sliced thinly, green and white parts separated
• 2 cloves garlic , minced
• 1 teaspoon ginger , minced
• 1 teaspoon peanut oil *

Directions

• Gather and prep ingredients. Washing and cutting the vegetables at the beginning is extra important when doing a stir-fry when the cooking goes very quickly and ingredients need to be ready.
  
• Mix the soy sauce, cornstarch and sesame oil in a medium bowl.
  
• Add the diced chicken and stir to evenly coat the chicken. Set aside.
  
• Mix hoisin sauce, soy sauce, asian chili sauce, and water in a small bowl. Set aside.
  
• Toast the cashews in a 12" nonstick skillet over medium heat. Stir frequently so they don't burn. Cook until they are golden brown, about 5 minutes. Remove cashews to a small bowl and set aside.
  
• If there is a lot of liquid in the bowl of chicken and coating, it helps to drain the chicken before cooking. This is optional if you don't want something else to clean, but it will keep the chicken nicer looking with fewer bits of fried sauce in the final product.
  
• Heat 2 teaspoons of oil in the skillet over medium-high heat. Add the chicken and cook stirring occasionally so the chicken is cooked through and browned all over, about 4-5 minutes, depending on the size of your chicken pieces. Remove the chicken to a small bowl.
  
• Add the broccoli and carrots to the skillet. Add 2 more teaspoons of oil and the water to the skillet. Stir, then cover. Steam the vegetables for 2 minutes. Remove the cover and stir fry for another few minutes until the vegetables are almost cooked through and starting to brown.
  
• Push some vegetables aside to clear some pan space in the middle. Add another teaspoon of oil to the pan. Add the garlic, ginger, and the whites of the scallions. Stir fry for one minute.
  
• Add the sauce, cashews, and cooked chicken to the pan. Stir to combine. Cook a minute longer to reheat the chicken and thicken the sauce.
  
• Top with the scallion greens and remove from heat. Serve with rice. Leftovers are good for a few days and can be reheated in the microwave with a lower power setting.