Yum

I recently made this cashew chicken recipe and loved it. For those of you who are looking for something spicy -- this is not the dish. If you feel like a lightly sweet and nutty meal, give this simple recipe a try. I thought it was delicious!

(From Martha Stewart's Everyday Food: Great Food Fast)

Serves 4
Prep: 30 minutes
Total: 30 minutes

* 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
* 1 tablespoon cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil, such as safflower
* 6 cloves garlic, minced
* 8 scallions, white and green parts separated, each cut into 1-inch pieces
* 2 tablespoons rice vinegar
* 3 tablespoons hoisin sauce
* 3/4 cup raw cashews (4 ounces), toasted
* White rice, for serving (optional)

Note: I added 3/4 cup julienned carrots and used cidar vinegar instead of rice vinegar. Oh, and I just skipped the cornstarch.

Directions

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.