Cashew Chicken

Cashew Chicken
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2 lbs boneless skinless chicken, chopped
8 cloves garlic, minced
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil. Salt and pepper chicken. Add chicken, bell peppers, garlic and cashews to skillet. Cook until chicken is no longer pink.

2. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 – 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

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