This one definitely gets the seal of approval (unlike several other recipes this week, which were disasters).
Mats
4tsp Hoisin sauce
2 1/2 tsp rice vinegar
1 Tb soy sauce
1 tsp cornstarch
1 1/2 Tb fresh ginger
4 cloves garlic
8 oz chicken, cubed
12 oz green beans (frozen work just as well as fresh. Just defrost it first)
1/3 cup roasted, unsalted cashews. If you can't get them, raw cashews toasted in a dry pan for 10 minutes works perfectly
Whisk together the Hoisin sauce, rice vinegar, soy sauce and cornstarch in a small bowl until there are no lumps left from the cornstarch.
In a large skillet, add 1 Tb oil and heat on medium high heat. Crush the garlic and ginger into the hot oil and stir-fry for 30 seconds
Add the cubed chicken and cook for 6 minutes, making sure to move the chicken around constantly.
Add the whisked Hoisin sauce to the chicken and stir so all the pieces are coated
Add the green beans and continue to stir-fry for 2 minutes
Serve over rice (brown rice is especially yummy)
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