Cashew Chicken

Cashew Chicken (6 servings)

• 1 1/2 lbs. chicken tenderloins, cut into bite-sized chunks
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil
• 2 cloves garlic, crushed
• 3 tablespoons brown sugar, packed
• 1/4 teaspoon ground ginger
• 2 tablespoons olive oil
• 1/2 cup cashews

add-ins (optional): diced celery, chopped pineapple, diced scallions

-Heat the olive oil in a large skillet over medium/high heat.

-Combine the flour, salt and pepper in a large ziploc bag.

-Put the chicken into the bag. Zip it closed, and shake to coat the chicken with the flour.

-When the oil in the skillet is sizzling hot, arrange the chicken in a single layer. Allow the chicken to brown without

disruption. This means no stirring or shaking! Give it about 3 or 4 minutes. You'll know when it's ready because the

chicken will start to turn opaque around the edges.

-While you're waiting for the chicken to cook, combine the soy sauce, rice vinegar, sesame oil, garlic, brown sugar and

ground ginger in a small bowl.

-When your chicken starts turning opaque around the edges, turn to brown the other side. This should take about 2

minutes.

-After the chicken has browned on both sides, reduce the heat to medium/low and pour the sauce over them. Now

would be the time to add in the chopped celery/pineapple/scallions, if desired. And the cashews, of course.

-Simmer for a couple of minutes, stirring occasionally. It's ready when the sauce has thickened and the chicken is

completely cooked.