Cashew Nut Chicken with Hoisin

1 pound chicken breast

1 red pepper

3 cloves of garlic

1 tablespoon of fresh ginger

1 green chile

1 red chile

1 tablespoon all purpose flour
1 egg white

2 tablespoons of roasted sesame oil

1 tablespoon rice wine vinegar

3 tablespoons of peanut oil

1 tablespoon of brown sugar

1 bunch of spring onions

1 tablespoon of cornstarch

1 1/4 cups of roasted whole cashews

2 tablespoons of soy sauce

1 tablespoon of oyster sauce
2 tablespoons of hoisin sauce
1 lime
1 bunch of fresh coriander leaves
3 tablespoons of chicken stock

Toss the chicken breast cubes with 1 tablespoon of the sesame oil, 1 tablespoon of flour, 1 egg white, 1 tablespoon of vinegar and 1 tablespoon of the soy sauce. Let stand for thirty minutes.

Now begin your prep work by dicing the garlic, peppers and green onions. It looks wonderful when the green onions and red peppers are diced on the bias. Zest the lime with a microplane and then juice the lime and set aside.  Mince the ginger very fine or you could microplane.

Now heat a wok with some of the peanut oil until the wok is almost smoking. Add just the chicken and brown.

Do not over cook the chicken.

It should still be a little pink inside.

Remove chicken to a bowl and set aside.

Add the last of the peanut oil to the wok.

Then add the diced peppers, green onions, garlic, ginger and half of the spring onions. Saute a few minutes and then add the sauces. The hoisin, oyster, sugar and soy sauce. Then add the chicken, cashews and lime zest. Add a little chicken stock if the sauce is to thick. Finish chicken with the rest of the toasted sesame oil, coriander leaves and reserved green onions and lime juice. Serve with steamed rice.

T fal Specialty 14-Inch Nonstick Jumbo Wok, Black is a great tool !