Cashew Chicken

Sunday, January 13th, 2013


  • 1 raw chicken breast cut into one inch cubes
  • 4 green onions, cut on the bias (put white and green parts in separate
  • Cornstarch to coat chicken
  • 2 -3 cloves of garlic sliced thin
  • ground pepper
  • 2 tablespoons of peanut oil for stir frying chicken
  • Handful of raw cashews (toasted in a 350 degree oven for about 15 minutes
    until golden)
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons of Hoisin sauce
  • A little water to thin out sauce if desired


  1. Put liquid ingredients in cup and set aside
  2. Put cornstarch in bowl and add chicken to coat on all sides
  3. Put oil in hot pan,  add chicken and fry until pink color turns white (a couple of minutes)
  4. Add garlic and stir
  5. Add white part of sliced green onions and stir
  6. Turn down heat and pour in liquid ingredients
  7. Stir for a couple of minutes while chicken cooks through and sauce thickens
    (May have to add water if sauce is too thick)
  8. Season with black pepper to taste
  9. Add green onion tops
  10. Serve immediately over white rice

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