I have been eating a lot of nuts lately, and bought a bag of raw unsalted cashews. These are not as tasty as roasted cashews, so I decided to cook with them instead. The first dish that popped into my mind was cashew chicken, and I found a recipe online here. I did not have all the ingredients for the recipe, so I omitted a few things and made a few other minor substitutions. It still came out great and I will definitely be making this again.
This makes ~4 servings.
Ingredients:
1 lb skinless boneless chicken breast, cleaned and cut into 1'' pieces
1 1/2 c fresh snow peas
*1 8oz can water chestnuts
2 medium carrots, julienned or cut into thin slices
1 T sherry or red cooking wine
3/4 t sesame oil (I used orange olive oil)
1 T cornstarch
1/3 c chicken broth, or stock of your choice
1 T rice vinegar
*1 T hoisin sauce
1/2 t minced fresh ginger, or a pinch of dried
2 t canola oil
1/3 c unsalted cashews, toasted
2 c cooked rice
*I did not have this so it was omitted
While the chicken is marinating, prepare the other ingredients. Preheat oven to 350 F and roast cashews for 10-15 minutes, until golden brown. Shake halfway through so they are browned evenly.
Cut the carrots and mix the sauce. For the sauce whisk together cornstarch and broth until smooth. Add vinegar, hoisin sauce, ginger, 1 T soy sauce, and 1/4 t sesame oil.
Preheat a nonstick pan or wok. Add 1 t canola oil. Add the chicken and stir fry until no longer pink. Remove from pan and drain the liquid. Add 1 t more oil and add the snow peas and carrots. Stir fry for a few minutes, then add the water chestnuts. Return the chicken to the pan, add the sauce, and sprinkle with cashews and sesame seeds if using. Remove from heat and stir until the sauce is thick (this should happen almost immediately). Serve over rice.
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