This year St. Valentine’s Day and the first day of the Lunar New Year or Chinese New Year fall on the same day, Sunday, February 14. 2010 is the Year of the Tiger, which is also known by its formal name of Geng Yin.
Hoisin Sauce is an ingredient in this recipe. Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.
Cashew Chicken
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 canola
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)
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
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. Serves 4.
Tip
Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees F until golden and fragrant, about 10 minutes.
I love cashew chicken! I am the only one that eats chinese food in this house. I should make some and freeze it.
Stacie,
Thanks for leaving a comment!
Cashew Chicken tastes best eaten immediately. Otherwise, the cashews absorb liquid and become soggy. Make and eat; don’t freeze!
Eleisia