Name: Cashew Chicken with Snap Peas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 pound skinless, boneless chicken breasts, diced; 1 tablespoon plus 1 teaspoon cornstarch; 2 tablespoons plus 2 teaspoons low-sodium soy sauce; 1/4 cup hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 teaspoons finely grated fresh ginger; 2 cloves garlic, grated; 2 tablespoons vegetable oil; 8 ounces sugar snap peas, trimmed; 1/2 cup roasted unsalted cashews

Directions

Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Photograph by Andrew Purcell

Cashew Chicken with Snap Peas

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