Cashew Chicken!

Cashew Chicken!

I think Blog is the New Black has become my favorite food blog, next to My Baking Addiction. Once again I found an amazing yet simple recipe. I saw this post about Cashew Chicken Stir Fry last week and knew right away I just had to try it! So tonight I made it for the kids and I and it was a hit, hands down. Even the boys liked it! Enjoy the pics and recipe below. :)

Ingredients:
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
1 red bell pepper, cut into strips
1 cup mushrooms, sliced
3-4 green onions, thinly sliced
3-4 cloves of garlic, minced
1 cup  unsalted cashews, roughly chopped
2 tablespoons cornstarch
6 tablespoons chicken broth
2 tablespoons hoisin sauce
1 tablespoon white wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon olive oil
Salt and pepper, to taste
Rice, for serving (I used brown rice)
Directions:
Cook rice according to package directions.
In a small bowl, combine cornstarch and chicken broth and whisk until smooth. Stir in hoisin, vinegar and soy sauce and set aside.
Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. 
Season chicken with salt and pepper, then add to pan. Cook until chicken is no longer pink, then add pepper strips, mushrooms and cornstarch mixture.
Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions.
Serve with rice and top with remaining green onions and additional cashews, if desired.