Cashew Chicken
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 1/2 Tbsp cornstarch, divided
1 1/2 Tbsp + 1 tsp vegetable oil
Salt and white or black pepper
1/3 cup low-sodium chicken broth
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
3 green onions, chopped, whites and greens divided
4 cloves garlic, minced
2 tsp finely grated, peeled fresh ginger
2/3 cup lightly salted cashews
Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.

Cashew Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 1/2 Tbsp cornstarch, divided
  • 1 1/2 Tbsp + 1 tsp vegetable oil
  • Salt and white or black pepper
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 3 green onions, chopped, whites and greens divided
  • 4 cloves garlic, minced
  • 2 tsp finely grated, peeled fresh ginger
  • 2/3 cup lightly salted cashews
  • Red pepper flakes, to taste (optional)
  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.







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General Tso’s Chicken
Ingredients:(Chicken)- 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes- 1 1/2 cups cornstarch- 1/4 cup salt** Dan and I love our food salty, but some people might find 1/4 cup to be too much. If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.- 3 teaspoon freshly ground black pepper- 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying- 5 dried red chilis, roughly chopped- 2 tsp minced garlic- Scallions, green parts thinly sliced, for garnish
(Marinade)- 1 tablespoons soy sauce- 1 tablespoon Chinese rice wine or dry sherry- 2 egg whites
(Sauce)- 1/4 cup chicken stock or broth- 1 1/2 tablespoons tomato paste- 1 tablespoon soy sauce- 1 tablespoon rice vinegar- 1 teaspoon hoisin sauce- 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)- 1 teaspoons sesame oil- 1 tablespoon sugar- 1 teaspoon cornstarch
 Steps:(1) In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.(9) Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.(10) Garnish with chopped scallions. Serve with white rice and vegetables.

General Tso’s Chicken

Ingredients:
(Chicken)
1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
- 1 1/2 cups cornstarch
- 1/4 cup salt
** Dan and I love our food salty, but some people might find 1/4 cup to be too much. If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.
- 3 teaspoon freshly ground black pepper
- 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
- 5 dried red chilis, roughly chopped
- 2 tsp minced garlic
- Scallions, green parts thinly sliced, for garnish

(Marinade)
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites

(Sauce)
- 1/4 cup chicken stock or broth
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
- 1 teaspoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch

 Steps:
(1) In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.
(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
(9) Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.
(10) Garnish with chopped scallions. Serve with white rice and vegetables.



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