Easy Cashew Chicken

• Gluten free

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 4 Garlic cloves
  • 6 Green onions
  • 1 Onion, small

• Condiments

  • 1/2 tsp Chili garlic sauce
  • 3 tbsp Hoisin sauce

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 1/2 tbsp Vegetable oil

• Nuts & Seeds

  • 3/4 cup Cashews, unsalted roasted

• Liquids

  • 3 tbsp Chicken broth or water

Found on momontimeout.com

Description

Ingredients

• 3 tbsp hoisin sauce
• ½ tsp chili garlic sauce
• 3 tbsp chicken broth or water
• 1½ lb boneless, skinless, chicken thighs, cut into 1-inch pieces
• salt and pepper
• 1 tbsp cornstarch
• 1½ tbsp vegetable oil
• 1 small onion, cut into 1-inch pieces
• 4 garlic cloves, minced
• 2 tbsp rice vinegar
• 6 green onions, diced
• ¾ cup unsalted, roasted cashews
• cooked white rice

Directions

• Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
• Transfer chicken to a medium bowl and season with salt and pepper.
• Sprinkle corn starch on top of chicken and toss to coat.
• In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
• Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
• Add garlic and cook for another minute or so.
• Add rice vinegar and stir. Cook for another minute.
• Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
• Stir in cashews and green onions. Season with more salt and pepper if needed.
• Serve over cooked white rice.