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Cashew Chicken


1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon cornstarch

2 tablespoons vegetable oil

6 cloves garlic, minced

8 scallions, sliced, white and green parts separated

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

1/4 cup water

3/4 cup raw cashews, toasted

Salt and pepper, to taste


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.