Spicy Cashew Chicken - The View from Great Island


  • 1 ½ lb boneless skinless chicken breasts, cut into bite sized pieces
  • 1 ½ Tbsp cornstarch
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 dried hot red peppers, sliced, seeds and all (or about 1 - 2 tsp red pepper flakes, to taste)
  • 1 bunch, about 10, green onions, sliced, both white parts and green parts
  • + 9 more ingredients
    • 2 Tbsp rice wine vinegar
    • 3 Tbsp hoisin sauce
    • 1 Tbsp tamari soy sauce
    • 1 Tbsp brown sugar (optional)
    • ½ cup water
    • several dashes sesame oil
    • ¾ cup raw cashews that have been lightly toasted (see note below)
    • snipped chives for garnish
    • Cooked white or brown rice

In a small bowl, toss the chicken pieces with the cornstarch, making sure to get all the chicken coated. Heat the oil in a wok or large saute pan over medium high heat. When the oil is nice and hot, brown the chicken on all sides. Do this in batches, so you don't crowd the chicken. The chicken n...

View full recipe at SpringPad


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