Thursday, August 27, 2015

Cashew Chicken

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 Tbsp cornstarch, divided
1 1/2 Tbsp sesame oil
Salt and pepper
2/3 cup low-sodium chicken broth
6 Tbsp hoisin sauce
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
4 cloves garlic, minced
1 cup lightly salted cashews
1 cup broccoli pieces, optional


In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp sesame oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.

In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1 Tbsp cornstarch until well blended. Heat remaining 1/2 tbsp sesame oil in skillet over medium heat. Add garlic and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken and broccoli to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa.

No comments: