bits and pieces

To further fuel my cooking, I bought the Everyday Food cookbook and marked a number of recipes that looked like good ones to try. A lot of them are pasta-based, but I decided to try with cashew chicken, because of how simple it was.

Last night, I toasted the cashews while I was eating dinner, which was pretty simple, since you just toss them on a baking sheet and put them in a 350° oven for 10 minutes. I had to buy a few items I didn’t have, like cornstarch, rice vinegar, and hoisin sauce, but the rest was pretty straightforward.

Tonight, Fred and I cooked it all up, and I think it turned out fairly well, though I didn’t really detect much of the garlic we used. But the flavor was still good and it was really filling, especially with rice fresh from my rice cooker.

I definitely plan on making this one again, though I’d like to try adding something more than the green onion, like another vegetable or mushrooms. But for now, at least I have leftovers to take to work for lunch! :)

Here’s the recipe:

Cashew Chicken
Serves 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 6 cloves garlic, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces), toasted
• White rice, for serving (optional)

Directions

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.