Cashew Chicken
Instructions
1. In a small bowl, combine 1 tablespoon soy sauce with 1 teaspoon cornstarch.
2. Add chicken pieces and stir to coat. Set aside.
3. Add 2 tablespoons peanut oil to a deep skillet.
4. Heat, and then add cup cashew halves. Stir until lightly toasted, about 1 minute.
5. Remove with a slotted spoon and set aside.
6. Add coated chicken to hot oil in skillet and cook until chicken is no longer pink in the center.
7. Remove with a slotted spoon and set aside.
8. Add reserved tablespoon peanut oil to skillet. When the oil is hot, add 1 medium bell pepper, chunked, 1 medium onion, cut into wedges, and 1 teaspoon ground ginger.
9. Saute until the vegetables are crisp-tender, about 4 minutes.
10. Add 3 cloves minced garlic and for for about 1 minute longer.
11. Add 2 tablespoon rice vinegar, and cook, stirring constantly, for about 5 minutes.
12. Now, return cooked chicken to the skillet and heat through for about 2 minutes.
13. Finally, stir in toasted cashews. Ladle this mixture over the cooked white rice and serve immediately. (I cooked my rice in chicken broth in a rice cooker.)
14. If you like your Cashew Chicken to have a more intense flavor, make a gravy by placing 3 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 cup of water in a small saucepan.
15. Cook over low heat, stirring continually.
16. Add more water to get the consistency of gravy that you like.
17. You may add this to the finished Cashew Chicken mixture in the skillet, stirring well to combine, or you may use it for individual servings for those who like a more intense flavor.
