Cashew Chicken

​​I feel like I need to get better at reading between the lines when I search out new recipes.  I get drawn into pictures of beautifully displayed food even though I know that it's probably been rendered inedible in order to make it camera ready. 

I also have naive trust in recipe authors when they use terms like "simple" and "easy".  Why don't chef's ever admit when a recipe takes longer than expected?  Why can't they disclose when a recipe involves more steps than filling out a tax form or requires the knife skills of a professional butcher?  I, for one, would appreciate that kind of honesty when I read through a recipe.  

I'm committed to NOT being that type of recipe blogger.  I want to be honest and transparent with my audience.  And with that being said - this cashew chicken is beautifully golden and glazed but the reality is that it didn't quite live up to my flavor expectations. 

So why am I posting a recipe that didn't live up to my expectations?  Even though it wasn't something that I enjoyed, there were other members of my family that actually really liked this dish.   I also feel like it could easily be modified to better suit my preferences.  I really liked the cashews but the strong hoisin flavor in the sauce was too overpowering.  With that being said, I wouldn't scrap this recipe completely.  I feel like I can make it again - with some minor adjustments.

Cashew Chicken
1 1/2 pounds boneless, skinless chicken breasts
5 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon dry sherry
1 teaspoon toasted sesame oil
1/3 cup hoisin
1/3 cup water
1 Tablespoon balsamic vinegar
3 Tablespoons canola oil
1 cup raw cashews
2 celery ribs, sliced thin
6 scallions, cut into thin slices
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
​1/2 teaspoon red pepper flakes

Combine chicken, 2 T. soy, cornstarch, sherry and sesame oil.

Combine hoisin, water, vinegar and 3 T. soy in separate bowl. 

Heat 1 T. canola oil in skillet.  Add cashews and cook 4-6 minutes until golden. 

Transfer cashews to a bowl with a slotted spoon.

Heat remaining canola oil in skillet.  Add chicken and cook until browned.  

Add celery, scallions, garlic, ginger and red pepper flakes.  Cook 2 minutes. 

Add hoisin mixture.  Bring to a boil.  Cook until chicken is 165.  

Remove from heat.  Stir in cashews. 

Ciao!

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