Cashew Chicken
Cashew Chicken
1 cup long-grain rice
1 3/4 pounds boneless, skinless chicken breast halves, fresh or frozen
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes, see note
2 teaspoons vegetable oil
1 1/2 bunches green onions (for 1 1/2 cups diced)
1 medium red bell pepper (for 1 cup chopped)
1 teaspoon bottled fresh ginger, see note
2 teaspoons bottled minced garlic
1 1/2 teaspoons dark (toasted) sesame oil
3/4 cup (3 ounces) roasted Cashew pieces
1. Bring 2 cups water to a boil. Add the rice; reduce the heat to low and steam 17 minutes or until tender.
2. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
3. While the chicken microwaves, pour the 1/4 cup water into a 2-cup measure or small bowl. Add the soy sauce, hoisin sauce, sugar, cornstarch and red pepper flakes, if using. Whisk and set aside.
4. Begin heating the vegetable oil on medium-high in an extra-deep, 12-inch nonstick skillet. Cut the chicken into bite-size cubes, adding the cubes to the skillet as you cut. Cook, stirring frequently, until the chicken is no longer pink, about 4 to 5 minutes. Meanwhile, dice the green onions, including enough tender green tops to make 1 1/2 cups. Core and seed the bell pepper and coarsely chop it. Add the onions and pepper to the skillet along with the garlic and ginger. Stir and cook 30 seconds.
5. Whisk the reserved sauce to remix and add it to the skillet. Stir until the sauce coats the chicken. Add the sesame oil and the cashews, and stir just to mix. Remove the skillet from the heat and serve Cashew Chicken at once over hot, steamed rice. Pass additional soy sauce at the table, if desired.
Serves four.
Cook's note: If you are serving children, the red pepper flakes can be omitted or added later to the adult portions. Bottled fresh ginger is a relatively new ingredient available in the produce section of the supermarket. It is also called crushed, ground, minced or chopped, depending on the brand. If you can't find it, substitute 2 teaspoons minced fresh ginger.
Nutrition values per serving: 603 calories, 20 g fat , 57 g carbohydrates, 3 g fiber, 49 g protein, 110 mg cholesterol, 602 mg sodium.