asian cashew chicken

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once again Martha Stewart’s everyday food puts their spin on easy asian cooking for the home chef.  this is a very easy recipe and the taste is perfect.  i put this together and did the cooking in an electric skillet which keeps the meal warm until ready to serve.  a terrific way to have dinner at the correct temperature while waiting for everyone to come home.

this recipe is made with hoisin sauce from the market, and with a few extra ingredients, the flavor becomes very authentic.

to make cashew chicken:  in a bowl, mix together about one pound of cubed chicken breast with 1 tablespoon cornstarch.  season the chicken with salt and pepper to taste.

in an electric skillet, heat one tablespoon oil and cook the chicken until browned.  drain off any excess oil and transfer the chicken to a plate.

next add two tablespoon of oil, with minced garlic to taste.  heat and add one bunch of green onions which have been chopped into 1 to 1 1/2 inch pieces.  return the chicken to the skillet.  add 2 tablespoons rice vinegar and cook about one minute to allow the vinegar to evaporate.  next, add 3 tablespoons hoisin sauce and 1/4 cup tap water.  reduce and cook until ready to serve.  add cashews just before serving.

serve with jasmine rice or over chopped lettuce as desired.

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