2 lbs
boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
4 tablespoons Hoisin sauce
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice
8 cloves garlic
1 cup cashews
4 tablespoons Hoisin sauce
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice
DIRECTIONS:
1. Cook
white 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.
2. Salt
and pepper chicken. Add chicken to skillet and cook until chicken is no longer
pink. 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. Serve with rice.
I'd do that! With extra green onions, of course! :-) LOL
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