Cashew Chicken

This is a quick and tasty weekday meal. If you have leftover cooked chicken, it is a great way to use it up. Serve it alone, or incorporate it into a buffet of Asian delights.

Cashew Chicken
(Serves 4.)

• 3/4 cup cashews
• 1 1/2 pounds boneless, skinless chicken, cut into 1- inch pieces
• Salt and freshly ground black pepper
• Vegetable oil
• 1 small red bell pepper, diced
• 1 carrot, diced or shredded
• 1 large garlic clove, minced
• 2 tablespoons rice wine vinegar
• 4 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 4 scallions, chopped
• 1/4 teaspoon Asian sesame oil
• Cooked rice

Preheat the oven to 350°F.

Cashew Chicken

Place the cashews on a baking sheet in a single layer. Toast in the oven until they smell nutty, about 5 minutes. Set aside to cool. (They will firm up as they cool.)

Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.

Heat 2 tablespoons of vegetable oil in a large sauté pan. Add the chicken in batches and sauté over medium heat until just cooked through. Transfer to a plate.

Add the red bell pepper, carrots and garlic to the pan. Sauté until the vegetables have softened, being careful not to burn the garlic.

Return the chicken to the pan (if using leftover cooked chicken, add it now) and add the rice wine vinegar. Cook until the vinegar has almost evaporated. Add the hoisin sauce, soy sauce and broth. Simmer, stirring until all the flavors have combined, about 5 minutes.

Remove from the heat. Stir in the scallions and sesame oil.

Serve over rice and top with the cashews.