I think the hardest part of blogging is coming up with the title of the post. For some reason, I always feel like it should be witty or funny or something…. but I got nothin’. Today was long and busy and tiring, and I almost just said screw making dinner… but I sucked it up, pulled the rock-hard, frozen chicken out of the freezer, and got to it…
– Recipe from “Great Food Fast” (From the Kitchens of Martha Stuart Living)
1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp cornstarch
salt and pepper
2 Tbsp veg oil
6 garlic cloves, minced (I only used about 3 cloves, 6 just seemed like sooo much)
8 scallions, white and green parts separated, cut into 1-inch pieces
2 Tbsp rice vinegar
3 Tbsp hoisin sauce
3/4 cup raw cashews, toasted (I used the roasted, salted kind from the metal can)
– Toss chicken with cornstarch until coated, season with salt and pepper. I completely forgot to do this step, oops.
– Heat 1 Tbsp oil in large, nonstick skillet. Cook the chicken until browned. The actual recipe says to cook half the chicken, transfer to a plate, then cook the other half… I thought that was a little unnecessary.
– Add the remaining oil, garlic, and white part of the onions to the pan. Cook/toss until chicken is cooked.
– Add the vinegar, cook until evaporated (about 30 seconds).
– Add the hoisin sauce and 1/4 cup water. Toss until coated.
– Add the green part of the onions and cashews. Toss to coat. Serve over rice (I used brown rice).