Cashew Chicken

Ingredients

• steamed white rice

• 2 lbs boneless skinless chicken, chopped

• kosher salt and pepper

• 2 tablespoons olive oil

• 8 cloves garlic, minced

• 1 inch ginger, minced

• 1 small onion

• 1 small green chili, minced

• 1 cup cashews

• 1 bell pepper, diced (optional)

• 2 tablespoons corn starch

• 3/4 water or chicken stock

• 4 tablespoons Hoisin sauce

• 2 tablespoons white wine vinegar

• 8 green onions, sliced

Instructions

1. Cook white rice.

2. Preheat large skillet or wok over low heat. Add olive oil (or vegetable oil). Salt and pepper raw chicken pieces.

3. Add garlic, ginger, onion and green chili to skillet. Cook until tender and the onion starts becoming translucent.

4. Add chicken, bell peppers, and cashews to skillet. Cook until chicken is no longer pink.

5. Add cornstarch to a small bowl with the water (or chicken stock) and mix well.

6. Add cornstarch and water to chicken.

7. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, garnish with green onions and serve with cooked rice.

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