Asian Cashew Chicken
Lalush by Iris
Jul 22, 2020
Published On
An easy and very flavorful dish that can be served over rice, noodles, or with a salad.
Iris’s Tip
If you do not have Hoisin sauce here is the recipe to make it yourself:
1/4 cup of soy sauce, 3 tablespoons of peanut butter, a tablespoon of brown sugar, 2 tablespoons of rice vinegar, a teaspoon of sesame oil, a teaspoon of hot sauce, crushed garlic clove, a pinch of black pepper and optional: a teaspoon of miso paste. Sugar snaps can be replaced with broccoli or any other favored vegetable.
Ingredients
2 LB of chicken breast cut into bite-size cubes
4 tablespoons of oil
1 Tablespoon of sesame oil
2 cups of sliced ​​sugar snaps
1 chopped onion
5 crushed garlic cloves
Season with salt, black pepper, paprika and a teaspoon of garlic powder
6 tablespoons of cornstarch
Ingredients for the sauce:
-1 cup of hoisin sauce
-1/4 cup of soy sauce
1/4 cup of red cooking wine
2 tablespoons of red wine vinegar
1 tablespoon of sriracha
1/4 cup of honey
Pinch of chili flakes
Before serving top with:
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
1 cup of cashews
Directions
1. Mix the cornstarch, salt, pepper, paprika, and garlic powder.
2. Coat the chicken breast cubes with the seasoned cornstarch and set aside.
3. Sauté the onion with the oil and sesame oil. When the onions turn golden brown add the crushed garlic. Fry for two more minutes and transfer to a bowl.
4. Add 2 more tablespoons of oil and fry the chicken until golden brown.
5. Add the onion and garlic, the sugar snaps, and continue to fry.
6. In a bowl mix all of the sauce ingredients and pour it into the pan.
7. Continue cooking until the sauce thickens.
8. Sprinkle with cilantro, green onions, and cashews and serve