Cashew Chicken by Melinda Patterson

*Cashew Chicken*


1 pound of boneless, skinless chicken breast, diced


Combine chicken in bowl with:


1 tablespoon (once around the bowl) sesame oil

2 cloves garlic, minced and mashed

2 tablespoons rice wine vinegar

a couple of shakes of crushed red pepper

black pepper, to taste


Set aside


1 tablespoon sesame oil

1 large carrot, peeled and diced into small cubes

1 red bell pepper, seeded and diced

1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped

3 heaping tablespoon-size scoops hoisin sauce (An Asian condiment, similar
to barbecue sauce, easily found in many markets in the Asian food aisle).

a couple handfuls of unsalted or lightly salted cashews

3 green onions, thnly sliced on an angle

3 or 4 cups cooked rice (white, brown, or jasmine)


Heat oil in wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook
another 4-5 minutes. Toss in the bell pepper and chestnuts. Heat through
for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out
over a bed of rice and top with cashews and green onions.