Cashew Chicken

Adapted from Cook’s Country, June/July 2020

Sauce:

• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1 Tbsp mirin
• 1.5 tsp balsamic vinegar
• 1 tsp toasted sesame oil
• 2 minced garlic cloves
• 1 tsp grated fresh ginger

Cook 1.5 lbs chicken using a basic method (go light on salting the chicken.) Add cooking liquid to sauce, and additional water if needed to bring sauce to 1 cup. Stir in 1 Tbsp cornstarch.
Cube chicken when cool enough to handle.
Saute 3-4 stalks celery and white parts of 6 green onions. (I like to add one other veggie, such as carrots or bell pepper.)
When veggies are just starting to become tender, add sauce to pan and bring quickly to a simmer, stir till thickened. Stir in cubed chicken, 1 cup roasted cashews, and green onion tops. Turn off heat and serve over rice or quinoa.