Cashew Chicken

This just might be better than takeout, because you can customize the recipe just to your liking. Don’t let the long list of ingredients throw you–and if you’re missing one or another of the vegetables, no big deal; just substitute what you have on hand. Bell peppers and thinly-sliced carrots are a good combo in this recipe. BUT do get everything ready before you start cooking. It cooks quickly. Set out all the ingredients, start the rice, and GO.

CASHEW CHICKEN WITH SNOW PEAS

Makes 3 servings

MARINADE
1 tsp salt
1 tsp sesame oil
1 tbl light soy sauce
1/2 tsp sugar
1/2 tsp ground ginger

12 oz chicken breast, sliced thin (do this while the chicken is still semi-frozen for best results)
3 TBL olive oil, divided
1/2 cup cashew nuts
2 green onions, chopped
1 small onion, peeled & cubed
2 cloves minced garlic
3 oz snow peas
1 cup bean sprouts

SAUCE
2 tsp cornstarch
1 tbl Hoisin sauce
3/4 cup chicken stock

Mix marinade ingredients. Pour over chicken. Leave to stand 10 minutes.

Add a little oil to the pan and stir-fry the onions, then the garlic for 2 to 3 minutes. Add snow peas. Stir-fry 3 more minutes. Remove all of this to a bowl.

Add a little oil and fry chicken for 3 to 4 minutes. Remove, and clean the pan (wad up some paper towels, hold them in your tongs, and wipe out the pan).

Add a little fresh oil and return chicken, vegetables and nuts to pan.

Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens and becomes transparent.