3/4 c. roasted, unsalted cashews
1/4 c. water
2 t. cornstarch
1/4 c. hoisin sauce
1 T. soy sauce
1 1/2 lb. boneless, skinless chicken breasts or tenderloins, cut into 1 1/2-inch pieces
1/2 t. salt
1/4 t. pepper
2 T. vegetable oil
6 garlic cloves, minced
8 green onions, white and green parts separated, cut into 1-inch pieces
2 T. rice vinegar
1/4 t. sesame oil
Preheat oven to 350 degrees.
Place cashews in single layer on baking sheet. Toast in oven until fragrant, about five minutes, then set aside.
Meanwhile, in a small bowl, whisk together, cornstarch, hoisin sauce, and soy sauce; set aside.
Place chicken pieces in large bowl, sprinkle with salt and pepper, then toss to coat evenly.
In a large, non-stick skillet, heat one tablespoon of oil over high heat. Add half the chicken to hot oil and stir-fry until lightly browned, but not cooked through, about three minutes. Transfer to a plate.
Add the remaining tablespoon of oil to the skillet, along with the other half of the chicken, garlic, and white parts of green onions. Stir-fry about three minutes, then return first batch of chicken to pan. Turn head to medium and add rice vinegar. Cook until evaporated, about 30 seconds.
Add the sauce mixture to the skillet and stir until sauce has thickened and chicken is cooked through, about one minute. Remove from heat and mix green parts of green onions, cashews, and sesame oil. Serve immediately.
Notes: I toast my cashews in a skillet on medium-low and serve the whole thing over brown rice. Spicy Asian zucchini slaw makes a good side dish and isn't actually spicy.
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