Since restaurant fine dinning is a thing of the past I have tried to reproduce some of my favorite recipes from various restaurants. So far I have mastered this Cashew Chicken in Hoisin Sauce. This picture lacks the usual side dish of white rice, but I cut the carbs when possible. The flavor is delicious. My theory is why bother to eat if your food does not entice your taste buds and truly nourish your body. Here is the recipe. Enjoy.

Chicken:

Dice chicken breast to bite sizes. Toss a bit of cornstarch over the pieces. Fry in oil. Set aside.

Hoisin Sauce:

6 Tablespoons low sodium chicken broth

3 1/2 tablespoons Hoisin Sauce

1 1/2 Rice Vinegar

1 tablespoon honey

1/2 tablespoon Sesame Oil

2 tablespoons Cornstarch

Directions: Mix in a bowl and set aside.

Vegetable:

Sauté : 4 cloves of minced garlic, onions, bell peppers and 1/2 tablespoon of grated ginger.

1/2 to one cup of Cashews. (slightly salted are just fine.)

Pour Hoisin Sauce in a pan and cook until it thickens. Stir in cooked vegetables, veggies and cashews. Serve and enjoy. Tell me how you like it.


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