Ingredients Meat & Poultry Chicken Chicken Breast Recipes Cashew Chicken 3.5 (209) 27 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier. Ingredients 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce ¾ cup raw cashews (4 ounces), toasted White rice, for serving (optional) Directions In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired. Cook's Notes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes. Rate it Print