Chicken and Cashews

When we go out for Chinese food, one of us always orders this dish. Instead of adding the vegetables to the chicken, I added them to the rice which keeps them from being overpowered by the sauce.

2 boneless, skinless chicken breast or thighs, cut into 1/2″ pieces

1 tablespoon canola oil

1/2 cup roasted cashews, roughly chopped

Sauce

Combine the following in a bowl:

1/4 cup hoisin sauce

1/4  cup tamari sauce (or soy)

1 teaspoon sesame oil

1 teaspoon corn starch

Rice and Vegetables

12 oz savoy cabbage, sliced thin

8 oz snow peas

1 tablespoon butter

2 cups cooked jasmine rice

• Heat a saute pan to medium high and then add the chicken to brown (heating the pan first, then adding the oil makes it less likely to stick).
• When the chicken starts to brown add the cashews.
• When the cashews become fragrant add the sauce and stir until thickened.

• In another saute pan heat the butter and add the snow peas and the savoy cabbage.
•  Saute the vegetables until tender and add the cooked rice and heat through.
• Top the rice and vegetable mixture with the chicken and serve.