Cashew Chicken

Lately, I have really enjoyed trying recreate some of my favorite Chinese restaurant dishes at home.  While they may not be quite as authentic and, though nothing does hit the spot like the tasty treasures that lie within those little white paper boxes, these at home recreations do give you the ability to control the ingredients.  It's great to choose what vegetables to include, how spicy to make it and even the type of rice used.  Even better is that they are very easy to make and work great the next day as a lunch in some lucky recipients sack. 

Cashew Chicken
boneless skinless chicken breast
1 bell pepper, diced
1 onion, diced
1 garlic clove, minced
1 cup cashews
1/4 cup low sodium soy sauce
2 tablespoons rice wine vinegar
juice 1/2 lime
1 tablespoon brown sugar
1 tablespoon Asian chili paste
1 tablespoon corn starch
reserved water from poached chicken

Poach chicken in enough simmering water to cover 1/2 chicken breast for approximately 20-30 minutes or until cooked through.  Set aside to cool and shred into bite sized pieces when cool enough to handle. Reserve poaching liquid. Meanwhile, prepare sauce by combining soy sauce, rice wine vinegar, lime juice, brown sugar, chili paste and corn start in a small bowl.  Next, in a large skillet or wok, stir fry garlic in canola oil until it sizzles and just starts to turn golden brown, but be careful not to let it burn.  Add bell pepper and onion and stir fry until vegetables soften.  Add chicken and cashews and toss well together and heat through.  Add soy sauce mixture and bring to a boil.  If it appears too thick add just enough of the reserved poaching liquid until the proper consistency is reached. Simmer over low heat until heated through.  Serve over white, Jasmine or Basmati rice and garnish with chopped chives, cilantro, soy sauce and hot sauce.