Cashew Chicken

No need to call for take out when this is easy to make and tastes great! Since I can't find water chestnuts, I substitute a small can of bamboo shoots. The only bad part...No leftovers!

If you can't find hoisin sauce, no problem! It's easy to make yourself--click here!

Cashew Chicken

Serves 4

Ingredients

For the marinade (Combine in a bowl and set aside):

  • 1 pound (450 g) boneless, skinless chicken breast, diced
  • 1 Tablespoon (15 mL) sesame oil
  • 2 cloves garlic, minced and mashed
  • 2 Tablespoons (30 mL) rice wine, rice wine vinegar, or dry sherry
  • a couple of dashes of crushed red pepper
  • black pepper to taste

For the stir fry:

  • 1 Tablespoon (15 mL) sesame oil
  • 1 large carrot, peeled and diced small
  • 1 red bell pepper, seeds removed and diced
  • 1 (7 oz/200 g) can of sliced water chestnuts, drained and chopped
  • 3 heaping Tablespoons (50 mL) hoisin sauce
  • A couple of handfuls of unsalted cashews
  • 3 green onions, thinly sliced on an angle
  • Serve with cooked white rice (jasmine)

Directions

Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry 2 or 3 minutes. Add the marinated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and water chestnuts. Heat through for 1 minute. Add the hoisin and toss to coat evenly.

Dump chicken out over a bed of jasmine rice and top with cashews and green onions.

From Rachel Ray

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