Chicken and Cashews, from ATK Cook's Country

This recipe is originally called Ultimate Cashew Chicken, from Cook's Country which is part of America's Test Kitchen.

NOTES:

1. Lots of ingredients but at one point they come together very quickly. Have all ingredients at the ready!

2. Recipe below serves 4 and should be served over rice with fried rice.

3. Unsure if other vegetables can be added to this dish, or when to add them: asparagus, green/red peppers; carrots; snow pea pods; sugar snap peas


INGREDIENTS:

1-1/2 lbs boneless, skinless chix breasts
5 Tbls soy sauce, divided into 2 Tbl and 3 Tbl
2 Tbl cornstarch
1 Tbl dry sherry
1 tsp toasted sesame oil
1/3 cup hoisin sauce
1/3 cup water
1 Tbl balsamic vinegar
3 Tbl vegetable oil
1 cup raw cashews
2 celery ribs
6 scallions/green onions
2 cloves garlic
1 tsp grated fresh ginger
1/2 tsp red pepper flakes


PREPARATION:

1. Cut chicken into 3/4" pieces and set aside; slice celery on the bias, 3/4" thick. Set celery aside.

2. For the scallions, slice the white parts thin; slice the green parts into 1" pieces. Set aside in a small bowl.

3. Mince the garlic into the scallions; grate the ginger and add to scallions mixture.

4. Add red pepper flakes to scallion mixture; set aside.

5. In a medium bowl, combine hoisin sauce, water vinegar, and 3 Tbls soy sauce. Set aside.

6. In a large bowl, combine chicken pieces with 2 Tbl soy sauce, cornstarch, sherry, and sesame oil. Set aside.

7. In a 12-inch *nonstick* skillet, heat oil over medium heat until shimmering, then add cashews, stirring constantly until golden, 4-6 mins. If cashews begin to darken too quickly, reduce heat.

8. Use a slotted spoon to transfer cashews to small bowl; set aside; and keep oil in skillet.

9. Heat oil again over medium-high heat until just smoking, then add chicken pieces.

10. Cook and stir frequently until chicken begins to brown and is no longer translucent, about 3 mins.

11. Add just the whites of the scallions, the celery, garlic, ginger, and pepper flakes. Cook for just about 2 mins. until celery is beginning to soften.

12. Add hoisin mixture, bring to boil, and then cook until chicken is cooked through and sauce is thickened, 1-3 mins.

13. Take skillet off the heat and stir in scallion greens and cashews. Serve with rice.