One thing we absolutely love to use our chicken for is making traditional ‘take-away’ dishes taste even better and with fresher ingredients. We’ve made pizzas, Indian curries, fried chicken, morrocan tagines and more! I don’t think any come close in terms of simplicity to this Chicken Cashew recipe but my goodness it might taste the best!
- 100g roasted, unsalted cashews
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 6 medium garlic cloves, minced
- 8 Spring Onions (1 bunch), white and green parts separated, each cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- 1 tablespoon soy sauce
- 60ml water
- 1/4 teaspoon Asian sesame oil
- Preheat the oven to 350°F.
- Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
- Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
- In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the spring onions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
- Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the spring onion greens, cashews and sesame oil. Serve immediately.