Cashew Chicken

sauce

• 3 tablespoons water
• 3 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons cornstarch
• 1/8 teaspoon white pepper
• 2 garlic cloves minced

chicken

• 1 tablespoons rice wine vinegar
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 garlic clove minced
• 1 1/2 pounds boneless skinless chicken thighs cut into 1/2" pieces

rest of dish

• 2 tablespoons neutral oil
• 1 cup roasted, unsalted cashews
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

1. sauce
2. Combine all sauce ingredients into a mixing bowl and whisk together. Set aside.
3. chicken
4. Combine all ingredients, except chicken into a mixing bowl and whisk together.
5. Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.
6. assemble
7. Place a large skillet or wok over high heat and add 1 tablespoon oil. Add half chicken and partially cook, about 4 to 5 minutes, stirring frequently.
8. Transfer chicken to a plate and return skillet to stove.
9. Add remaining oil and chicken to skillet and partially cook, another 4 to 5 minutes. Stir plated chicken back to skillet and cook for an additional minute.
10. Stir sauce into skillet and lower heat to medium. Simmer sauce and chicken together until sauce thickens enough to coat chicken, 2 to 3 minutes.
11. Stir cashews into chicken mixture until evenly combined.
12. Remove from heat and top with green onions and sesame seeds. Serve.
13. Freezing
14. Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Place in freezer for up to 3 months.
15. When ready to serve, transfer container to refrigerator and thaw. Once thawed, pour cashew chicken into a skillet and warm over medium-low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.

Make Ahead

Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Refrigerate for up to 2 days.

When ready to serve, transfer cashew chicken to a skillet and warm over medium-low to low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.