In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes. Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.
So tasty and yummy!!!Posted the 08/03/2014, 14:03i cooked this recipe
Great and easy recipePosted the 09/03/2014, 05:38
I often get it, or some times Lemon Chicken, in restaurants. Always wondered how to make Cashew Chicken. This is great!California JohnPosted the 14/07/2010, 17:10