Cashew Chicken

• 1 pound Boneless, Skinless Chicken Breast, Cubed Into 1 Inch Pieces
• 1 whole Salt And Pepper, to taste
• 1 Tablespoon Cornstarch
• 2 Tablespoons Vegetable Oil
• 2 cloves Garlic, Minced
• 2 Tablespoons Rice Wine Vinegar
• 1/4 cups Jarred Hoisin Sauce
• 1/4 cups Water
• 3 whole Scallions, Green Parts Cut Into 1 Inch Pieces
• 3/4 cups Whole Cashews, Unsalted And Toasted Is Best
• 4 whole Servings Of Prepared White Rice And Steamed Broccoli For Serving (optional)

1. If you are serving this with rice, I suggest you begin preparing that before you begin this recipe.
2. The Cashew Chicken comes together quickly.
3. This is also a good time to cut up your broccoli and prepare it for steaming.
4. For the broccoli, I usually just put the raw broccoli in a microwave safe baking dish, cover with plastic wrap, and place in the microwave.
5. Then at the last minute, I zap it in the microwave for 2 1/2 3 minutes.
6. Prep all of your ingredients.
7. Season the cubed chicken with salt and pepper.
8. Toss the chicken into a gallon size zip lock bag containing the cornstarch.
9. Seal shut and shake until all the chicken is coated.
10. Heat oil and a large skillet over medium high heat.
11. Add the chicken and brown on one side for about 2 minutes.
12. Add the garlic.
13. Flip the chicken pieces over and brown on the other side for about 2 more minutes.
14. Add the rice wine vinegar and stir to distribute.
15. Add the hoisin sauce and about a quarter cup of water.
16. Stir to combine.
17. Cover with a lid, and let cook for about a minute longer.
18. Remove the lid and add the scallions and cashews.
19. Serve with steamed white rice and steamed broccoli.
20. Enjoy!

chicken, salt, cornstarch, vegetable oil, garlic, rice, hoisin sauce, water, scallions, cashews, steamed broccoli

Taken from tastykitchen.com/recipes/main-courses/cashew-chicken-4/ (may not work)