How many of you love cashew chicken. My hand is up. I bake my concoction and serve it family style accompanied with wonton soup with a strong dry rose.
1/2 cup unsalted cashews, 1/4 cup red onions, finely diced, 1 cup finely diced celery, 1 tablespoon salted butter, 3 garlic cloves, minced, 1 bunch green onions, chopped, 1/2 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 2 1/2 cup cooked chicken, diced, 1 (10.5 oz.) can cream chicken soup, 1/2 cup chicken broth, 1 cup cooked rice.
Preheat the oven to 350 degrees. Get out the cookie sheet, arrange the nuts in a single layer toast for 5-7 minutes, or until the nuts start to smell, remove from the oven. The nuts will crisp up when they cool. Roughly chop the nuts set aside. Get out a skillet, add the butter. When the butter melts, add the onions and celery. Saute until the edges of the onions turn brown. Add the soup, broth, garlic, vinegar, hoisin sauce, soy sauce, and chicken, mix well. Taste, add granulated garlic, salt, and black pepper as needed. Careful with the salt. Get out a casserole dish, lightly grease the casserole pour the chicken mixture into the dish. Add 1/2 cup broth and 2 teaspoon cornstarch to make a slurry. Pour into the pot, stir for 1-2 minutes to thicken, and pour into the pot. Bake 5-7 minutes. Remove from the oven. Add a bed of rice, dump the chicken on top. Evenly the chopped green onions and sesame nuts on top.