Cashew Chicken
 This better-than-takeout cashew chicken comes together in 30 minutes with simple ingredients and big flavor. Ingredients ¾ cup roasted, unsalted cashews ¼ cup water 2 teaspoons cornstarch 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee 1 tablespoon soy sauce 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar ¼ teaspoon sesame oil ¾ cup roasted, unsalted cashews ¼ cup water 2 teaspoons cornstarch 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee 1 tablespoon soy sauce 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar ¼ teaspoon sesame oil Instructions Preheat the oven to 350°F. 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. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. 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 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 immediately. Preheat the oven to 350°F. 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. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. 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 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 immediately. Nutrition Information Powered by Per serving (4 servings) Serving size: about 1 1/4 cups each Calories: 464 Fat: 24 g Saturated fat: 4 g Carbohydrates: 19 g Sugar: 7 g Fiber: 2 g Protein: 45 g Sodium: 855 mg Cholesterol: 125 mg Per serving (4 servings) Serving size: about 1 1/4 cups each Calories: 464 Fat: 24 g Saturated fat: 4 g Carbohydrates: 19 g Sugar: 7 g Fiber: 2 g Protein: 45 g Sodium: 855 mg Cholesterol: 125 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.