1 1/2lbboneless skinless chicken breastscut into bite sized pieces
1inchpiece of gingergrated
2dried hot red pepperssliced, seeds and all (or about 1 - 2 tsp red pepper flakes, to taste)
1bunchabout 10, green onions, sliced, both white parts and green parts
2Tbsprice wine vinegar
1Tbsptamari soy sauce
several dashes sesame oil
3/4cupraw cashews that have been lightly toastedsee note below
snipped chives for garnish
Cooked white or brown rice
In a small bowl, toss the chicken pieces with the cornstarch, making sure to get all the chicken coated.
Heat the oil in a wok or large saute pan over medium high heat. When the oil is nice and hot, brown the chicken on all sides. Do this in batches, so you don't crowd the chicken. The chicken needs space in the pan to brown well. Set the browned chicken aside on a plate.
Add the garlic, ginger, and hot pepper to the pan and stir fry for a few minutes. Add most of the scallions, (reserve a handful for garnishing later.) and the chicken back into the pan and toss to combine.
Add the vinegar, hoisin sauce, soy sauce, brown sugar, if using, and the water to the pan. Mix everything well,bring up to a simmer and cook gently for a minute or two until the chicken is cooked through and the sauce is thick and glossy. Taste it now to see if you want to adjust any seasonings.
Add the cashews to the sauce, and sprinkle on a few dashes of the sesame oil. Serve over hot rice garnished with the rest of the scallions, and some snipped chives. I also threw on a few more cashews.
To toast the cashews, put them in a small saute pan over medium heat and toss them until they start to brown lightly and you can smell their aroma. Watch the pan and don't let them burn.This recipe is adapted from Martha Stewart
https://theviewfromgreatisland.com/spicy-cashew-chicken/ September 25, 2013