Asian Style Cashew Chicken

I'm always trying to find a dish that packs a flavour punch. Lately my quest for Asian cuisine cookery has been satisfying this. This is my newest recipe development and it was delish. I think it will be a regular in our house.

600g chicken breast cubed

2-3 tbsp cornflour

pinch of black pepper

pinch of sea salt

sesame oil

4 fat or 6 small garlic cloves

100ml hoisin sauce

60ml dark soy

2 tbsp rice wine vinegar

8 spring onions

handful cashews

Serves 4

Start by heating a splash of sesame oil in a wok over a hot heat, put the cornflour into a shallow bowl and season with the salt and pepper, now roll the chicken pieces in the cornflour, add half the chicken to the wok and fry for about 6 mins, place on a warm plate, add another splash of oil and repeat the process. 

Next chop the whites of the spring onions into small pieces and add to the pan, grate the garlic cloves into the pan, add the chicken and all of the juices that are on the plate, add the soy, hoisin and rice wine vinegar, cook for a few minutes until the chicken is completely cooked. 

Now chop the green part of the spring onions into inch lengths, add to the pan along with the cashews, stir and serve immediately with rice or noodles.