Cashew Chicken with Brown Rice

What’s my inspiration?Cashew Chicken
I LOVE all things Asian food related.  What’s not to love – fresh vegetables, sweet & spicy meat and it’s usually healthy.  My heaven.  I found this tasty take out inspired dish while surfing Pinterest one wild Saturday night at the cabin.  The original pin came from Eclectic Recipes who based this dish off of Martha Stewart recipe.  I just added some red & green pepper so the meal was a bit more well-rounded.  Let me tell you what, it was fast & easy and taught me that even this meat & potato girl could make an Asian inspired dish (something I have no skill at).  Now that I have cashew chicken under my belt, who knows, maybe Pad Thai and Spring rolls next.  Watch out!
Tips: 
  • Next time around, I would use less hoisin sauce then suggested below, it was a little sweet.
  • I added some Sriracha to give the dish a kick and it made a WORLD of difference.  Took away some of the sweetness.

    Sriracha

What you need:
  • 2 lbs boneless skinless chicken, chopped
  • 8 cloves garlic
  • 1 cup cashews
  • 1 bell pepper, diced (optional)
  • 4 tablespoons Hoisin sauce
  • 8 green onions, sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons corn starch
  • 3/4 water or chicken stock
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • Sriracha – if desired
  • Serve with white or brown rice

What you do:

  • Cook rice according to package directions. 
  • Preheat large skillet or wok over low heat.
  • Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don’t let the garlic brown, or it will become bitter.
    Cashews & Garlic 
  • Add peppers and any other vegetables you want
     
  • Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. 
    Adding Chicken 
  • Add cornstarch to a small bowl with the water and mix well. 
  • Add cornstarch and water to chicken. Then add hoisin sauce and vinegar.
     
  • Simmer for 5 – 10 minutes, until sauce has thickened. 
  • Season with Sriracha sauce if desired.
  • Just before serving, add green onions and serve with rice.
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