Main Dish: Cashew Chicken

I have to say that when I first saw this recipe nothing amazing stood out other than the Cashews (Which I happen to LOVE with ALL my heart!). We had a long day at the lake last week and I had everything to make this that evening. I figured it wouldn't take too long...so I got the white rice going and this whole dish came together in less than 30 minutes!!! I have to tell you that this was the first time I have ever cooked with Hoisin sauce and boy was this dish YUMMY!!!!! I LOVED the flavor and the toasted cashews were delicious. I think next time I just might steam or saute' some veggies to go in this! OH!!! I just might even put together some Salad rolls with sweet chili sauce to go along with it too. So many choices so little time! :)


Cashew Chicken
From http://www.letsdishrecipes.blogspot.com/

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)

Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes. Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.