Name: Thai Cashew Chicken Stir-Fry
Ingredients: 2-3 Tbs oil; 1 Tbs garlic, minced (4-5 cloves); 3-4 chicken breasts, cubed; 1 medium onion, chopped; 3 medium sweet dried peppers; 1/4 cup cashews; 3 Tbs green onion, thinly sliced; 3 Tbs soy sauce; 21/2 Tbs hoisin sauce; 2 Tbs water; 1 1/2 Tbs white sugar; 2 tsp rice vinegar; 2 tsp brown sugar; 1 tsp cornstarch; 1 tsp water(for the cornstarch)

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Thai Cashew Chicken Stir-Fry

Estee

Chicken, crunchy cashew nuts, and a fabulous sweet sauce give this stir fry the best flavours!

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Servings 2 servings

Ingredients

2-3 Tbs oil
1 Tbs garlic, minced (4-5 cloves)
3-4 chicken breasts, cubed
1 medium onion, chopped
3 medium sweet dried peppers
1/4 cup cashews
3 Tbs green onion, thinly sliced

Sauce

3 Tbs soy sauce
21/2 Tbs hoisin sauce
2 Tbs water
1 1/2 Tbs white sugar
2 tsp rice vinegar
2 tsp brown sugar
1 tsp cornstarch
1 tsp water(for the cornstarch)

Instructions

Get out two small bowls. In one, mix rice vinegar with brown sugar and stir to dissolve sugar. In the second, add 1 tsp cornstarch and 1 tsp water, and stir to dissolve cornstarch. Set both aside. Heat up a wok or large frying pan with 2 Tbs oil, add the garlic, and saute until fragrant, about a minute. Add the cubed chicken and cook until cooked through.
+While the chicken is cooking, place the cashews on a baking sheet and roast for 7 minutes at 350 F(175 C).
Add onions to the chicken . Rip each sweet pepper into three pieces over the wok, and add all 6 pieces, tossing to combine.
Straight to the wok, add soy sauce, hoisin sauce, water, sugar, and the rice vinegar with the brown sugar. Toss to combine and cook for 2-3 minutes. Add cornstarch mixed with water, and toss. To finish, throw in the toasted cashews and green onions and cook for another 30 seconds, tossing continuously. Serve over jasmine rice. ENJOY!!!

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Thai Cashew Chicken Stir-Fry