Cashew Chicken Recipe!

Wednesday, January 13, 2010

Being back at college means cooking for my lonesome self, which nearly isn't as fun as cooking for someone else. Let me just say that it's true when Katie Melua sings that One is the Loneliest Number. I have already begun a small cookbook collection and I am obsessed with collecting recipes. In middle school I used to photocopy delicious recipes from the food magazines and put them into a fun binder. Of course, this was way before I even started cooking so I would like to think being a foodie was always a part of me. One of my favorite cookbooks is Everyday Food: Great Food Fast because the recipes are so simple, delicious, and easy! Most of them don't take very much time which is even better for the fast-paced life of a college student like me. So this recipe comes from that cookbook and I hope you enjoy it!

Cashew Chicken Recipe

Prep: 30 minutes Total: 30 minutes

Serves 4

* 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil, such as safflower
* 6 cloves garlic, minced
* 8 scallions, white and green parts separated, each cut into 1-inch pieces
* 2 tablespoons rice vinegar
* 3 tablespoons hoisin sauce
* 3/4 cup raw cashews (4 ounces), toasted
* White rice, for serving (optional)


1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

I altered the recipe a little to my liking and added some sesame oil. I bought the cashews toasted with no salt from Trader Joe's instead of toasting them myself and they were super scrumptious.

Also, I've made a few things since I've been here but I always forget to take pictures :(


Erin Wong said...

what about that pizza dough that i hand kneaded and tossed??

Post a Comment