Smith's Chef Jeff Jackson Recipe for Garlic Butter Cashew Chicken
Ingredients
For the Chicken
1 tablespoon oil (plus 1 tablespoon sesame oil)
1 lb ground chicken
1 tablespoon cornstarch
1 teaspoon smoked paprika
1 cup carrots, julienned
1 cup snap peas
2 tablespoons butter
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 cup cashews
Salt and pepper, to taste
Chopped green onion, for garnish
Sesame seeds, for garnish
For the Sauce
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sriracha
1/4 teaspoon black pepper
Instructions
1. In a bowl, combine all sauce ingredients and set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken, season with salt and pepper, then add paprika and cornstarch. Cook 5–7 minutes until browned.
4. Add butter, garlic, ginger, and cashews. Cook for 2–3 minutes.
5. Add half of the sauce and cook for 2–3 minutes.
6. Add carrots and snap peas. Cook for another 2–3 minutes. Add the remaining sauce and cook a few more minutes.
7. Serve over rice and garnish with green onion and sesame seeds.
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