Cashew Chicken

Hello Friends!

Happy Weekend!!

So excited for this long weekend. 

Just happy to have more relaxing time with my boys. 

Maybe, I'll have extra time to cook too!

I missed baking and  cooking something new. 

Yesterday, for dinner I made this delicious dish. 

Hubby hates peanuts, So I never make anything like this when he's home.

I mean, right now is the perfect time to cook what ever I want.

This turned out good.

The boys loved it.

Let me know what you think!!!

Cashew Chicken

Ingredients 

3 tbsp hoisin sauce

½ tsp chili garlic sauce

3 tbsp chicken broth or water

1½ lb boneless, skinless, chicken thighs, cut into 1-inch pieces

salt and pepper

1 tbsp cornstarch

1½ tbsp vegetable oil

1 small onion, cut into 1-inch pieces

4 garlic cloves, minced

2 tbsp rice vinegar

6 green onions, diced

¾ cup unsalted, roasted cashews

cooked white rice

Instructions

1. Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
2. Transfer chicken to a medium bowl and season with salt and pepper.
3. Sprinkle corn starch on top of chicken and toss to coat.
4. In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
5. Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
6. Add garlic and cook for another minute or so.
7. Add rice vinegar and stir. Cook for another minute.
8. Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
9. Stir in cashews and green onions. Season with more salt and pepper if needed.
10. Serve over cooked white rice.

Enjoy!!!

xoxo