A blend of recipes! Prepare everything ahead of time, because it will go very quickly once you begin.
3/4 c. cashews
1-1/2 c. water
3 T. cornstarch
1/2 c. to 3/4 c. hoisin sauce
6 T. soy sauce
1 t. ground ginger
2 lbs. boneless skinless chicken thighs, cut in 1" pieces
1/2 t. salt
1/2 t. pepper
1 T. oil
6 cloves garlic, sliced
4 - 6 green onions, sliced
1/4 c. rice vinegar
2 t. sesame oil
Preheat oven to 350. Place cashews on a baking sheet in a single layer. Toast in oven until fragrant, about 6 mins. Set aside; they will crisp as they cool.
Meanwhile, prepare sauce. In a small bowl, whisk water, cornstarch, hoisin, soy sauce, and ginger. Set aside.
Sprinkle chicken with salt and pepper. Heat 1 T. oil in large skillet over very high heat until hot. Add half of chicken to pan and stir fry until lightly browned, about three minutes. (Don't have to cook all the way through yet.) Transfer to bowl. Add second half of chicken, and as it cooks, add garlic and scallions, again until chicken is lightly browned. Be careful to not burn garlic.
Return first batch of chicken to pan. Turn heat down to medium, and add rice vinegar. Cook until evaporated, about 1 minute. Add sauce mixture to chicken, cook and stir occasionally until chicken cooked through and sauce is thick, about 2 minutes. Add cashews, remove from heat, and add sesame oil.
Serve over rice. Makes 5-6 servings.
