CW Florida Quarantine Cookbook

Katie Scales | Jacksonville Cashew Chicken

Prep Time: 15 Min. | Cook Time: 15 Min.| Makes 4 servings

Ingredients

¾ cup roasted, unsalted cashews ¼ cup water 2 tsp. cornstarch (use arrowroot powder for GF)

4 tbsp. hoisin sauce (sub coconut aminos for soy free) 1 tbsp. soy sauce (sub coconut aminos for soy free) ½ tsp. salt ¼ tsp. ground black pepper 2 tbsp. olive oil 6 medium garlic cloves, minced 8 scallions, white and green parts separated, each cut into 1 inch pieces 2 tbsp. rice vinegar ¼ tsp. Asian sesame oil Add 2-3 celery stalks or broccoli (whatever veggies you have on hand)

Preparation Preheat the oven to 350°F

Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic, white parts of the scallions, and celery. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add broccoli. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve over brown rice.

Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes.

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