- canola oil
- 2 chicken breasts or 4-5 chicken thighs, chopped up (2 to 3)
- 3 tbsp cornstarch (3 to 4)
- 8 green onions, chopped OR 1 diced yellow onion
- 3 cloves garlic
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1/4 cup water
- 1 cup raw cashews, toasted
- salt and pepper to taste
- 1 small bag frozen Asian vegetable blend
- low sodium soy sauce to taste
- cooked brown rice
1. Cut chicken into bite-sized pieces and season with salt and pepper. Toss the chicken in a bowl with the cornstarch until the chicken is nicely coated. Heat a wok or frying pan with a tablespoon or two of canola oil over medium-high heat. Once the pan is hot, add half of the chicken and fry until browned and crispy. Remove from the pan. Add another tablespoon or so of oil and stir-fry the rest of the chicken until crispy. Remove from the pan and set aside.
2. In a separate small skillet, dry toast the cashews until fragrant and slightly deeper in color. This goes pretty fast and should only take a couple of minutes. The cashews burn easily, so watch them closely. When ready, remove cashews to a plate and set aside.
3. Add the onion (if using green onions, use the white parts) and stir-fry about for 1-3minutes, then add garlic for another minute or so. Be careful not to burn the garlic. Add the rice vinegar. Let the vinegar evaporate (about 30 seconds) then add the chicken back to the pan, along with the hoisin sauce and water. Cook for about a minute or so until the sauce is thick and the chicken is coated. Add the toasted cashews and stir to incorporate. Remove to a plate and top with more onion (if using green onions, top with the green part).
4. Add an another small amount of oil into wok and stir fry veggies until warmed through but still crisp. Add some soy sauce. To serve, place chicken and veggies over a bed of brown rice. Add more hoisin or soy sauce if needed. Enjoy!