This one is a breeze, especially if you’re organized enough to maintain all of your Asian sauce ingredients at precisely the exact same part of the fridge door. If you break it down it is just browned chicken immediately stir fried with ginger and garlic, scallions, cashews, and a couple of common sauce elements. My husband and I agreed it had been among the greatest things we have had in some time. We polished off it way too fast, and my only regret is that I did not double the heap.
One of those nice things about stir frying is that the food tastes really fresh. Nothing is overcooked, and the tastes pop. The scallions stay glowing green! The chicken, the sweet/hot/sour sauce, and also the powerful crunchy cashew existence makes this really fantastic, I highly suggest it.
- 2 tsp garlic, minced
- 2 dried hot red peppers, sliced, seeds and all (or around 1 – 2 teaspoon red pepper flakes, to taste)
- 1 pack, roughly 10, green onions, sliced, equally white Components and green components
- Several dashes jojoba oil
- 3/4 cup raw cashews Which Have Been lightly toasted (see note below)
- Cooked white or brown rice
- In a small bowl, toss the chicken pieces with the cornstarch, making sure to receive all of the chicken coated.
- Heat the oil in a wok or large skillet over medium high heat. After the oil is nice and warm, brown the chicken on all sides. Do this in batches, so you don’t crowd the chicken. The chicken requires space in the pan to brown nicely. Place the browned chicken aside on a plate.
- Add the ginger, garlic, and hot pepper into the pan and stir fry for a couple of minutes. Add the majority of the scallions, (book a couple for garnishing afterwards.)
- Add the vinegar, hoisin sauce, soy sauce, brown sugar, if using, and also the water into the pan. Mix everything well, bring up to a simmer and cook gently for a minute or two before the chicken is cooked through and the sauce is glossy and thick. Taste it today to see whether you would like to correct any seasonings.
- Add the cashews into the sauce, and scatter on several dashes of the sesame oil. Serve over hot rice garnished with all the rest of the scallions, and a few snipped chives. Additionally, I threw on a couple more cashews.