Cashew Chicken

The very first time I made this recipe was a memorable night for Matt.  Our area had a snowstorm that started right around rush hour.  For those of you who are familiar with the DC Area know that people in this area don't handle snow very well-especially when driving.  Poor Matt got in his car for his commute home.  It usually takes him no more than 20-30 minutes to get home from work.  That night-it took 8 hours!  While it was nice for him to come home to a nice home cooked meal, he definitely didn't get to appreciate this dish that night when he got home around 11:30pm.  Matt has asked me a few times to make it again, and when I made it again, he was able to really enjoy it-at a normal dinner time.

Matt and I are big fans of Chinese food. However, whenever we order takeout we always feel like we overstuff ourselves! I don't know if we eat too much (probably) or if it's the high sodium and excessive oil that most Chinese food has in it, but whatever it is, I'd rather not have that feeling of regret after eating something I really like.

We think this recipe tastes better that your average takeout Chinese food. The best part is that it's incredibly quick to make too-you can have it prepared and on the table in less time than it would to order and wait for it.

Cashew Chicken

¾ cup unsalted cashew halves
1 ½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1 ½ inch pieces
1 tablespoon cornstarch
salt and ground pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
1 medium red bell pepper, cut into 1- 2 inch pieces.
2 tablespoons rice vinegar
¼ teaspoon Asian sesame oil
3 tablespoons hoisin sauce
¼ cup water
Cooked rice, for serving (optional)

Preheat oven to 350 degrees. (Start cooking rice, if making.)

Place cashews on a baking sheet in a single layer. Toast in oven until fragrant, about 5 minutes.

In a medium bowl, toss chicken pieces with cornstarch. Season with salt and pepper to taste.

In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the chicken and cook, stirring frequently, until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

Add the remaining tablespoon of oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Cook, tossing often, until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan; add the rice vinegar; cook until evaporated, about 30 seconds.
Add the sesame oil.  Cook an additional 30 seconds, stirring constantly.
Add the peppers, hoisin sauce and water; cook, tossing, until the chicken is cooked through, about 2 minutes. Stir in the scallion greens and cashews; cook an additional minute. Remove from heat and serve immediately.

Inspired by Everyday Food: Great Food Fast by Martha Stewart Living