Chicken with Cashews

1 cup raw cashews

2 teaspoons cornstarch

2 teaspoons Chinese rice wine or dry sherry

½

teaspoon grated peeled fresh ginger

1 pound skinless, boneless chicken breast, cut into 3/4-inch cubes

2 tablespoons dark soy sauce

2 tablespoons hoisin sauce

1 teaspoon sugar

2 tablespoons water

¼

cup canola oil

1 garlic clove, crushed with the side of a knife and peeled

1 teaspoon Asian sesame oil (made with toasted sesame seeds and sold in most supermarkets)

Cooked rice, brown or white, for serving

Heat oven to 350 degrees.

Scatter cashews in an ovenproof skillet or baking pan with sides, and bake until golden and toasty-smelling; start checking after 8 minutes. Watch carefully, as they burn easily. Remove the pan from the oven, remove the cashews from the pan (to prevent further cooking), and set aside.

In a medium bowl, whisk together the cornstarch, wine and ginger. Add the chicken, and mix well.

In a small bowl, whisk together the soy sauce, hoisin sauce, sugar and water.

In a wok or large skillet, heat the oil over high heat. Add the garlic, and stir until the oil is hot and the garlic sizzles. Stir the chicken mixture, and add it to the pan. Cook, stirring, until the chicken turns white, 1 to 2 minutes. Discard the garlic if desired.

Reduce the heat to medium, and add the soy-sauce mixture. Stir until the ingredients are well blended. Add the cashews, and stir for another 30 seconds. Drizzle with sesame oil, and mix well. Serve immediately, with rice.

Serves four.

"Easy Chinese Stir-Fries" by Helen Chen (2009 Wiley)