Cashew Chicken

Sometimes unusual combinations make the most sense. The elements in this dish work together to create a perfect symphony (yeah, right! symphony??? lol). Ok, i'm going a bit overboard, but you'll see what i mean when you make it. The crunchiness of the cashews work well here. And it's a very quick meal to make. Please enjoy it, we did!

Ingredients
¾ cup roasted cashews
1 medium sized chicken, deboned and deskinned (you can use boneless chicken breasts)
½ teaspoon salt
3 atarodo (habanero peppers)
2 inch piece of fresh ginger, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons olive oil
4 tablespoons cornstarch
6 medium garlic cloves, chopped
1 bunch of spring onions, white and green parts separated, chopped
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1 cup water

Directions
1. Place chicken pieces in large bowl. Sprinkle with salt and toss to coat evenly, refrigerate for 10 minutes.
2. Remove chicken from fridge, coat with cornstarch and refrigerate again for 10 minutes.
3. In a wok or large non-stick pan on high heat, pour the olive oil and leave until very hot. Add the chicken to the wok and stir-fry until it becomes opaque but not cooked through, about 3 minutes.
4. Add the garlic, ginger, atarodo and white parts of the spring onions.  Stir for 1 minute. Turn heat down to medium and add the bell peppers, stir for about 30 seconds.
5. Add the hoisin sauce, soy sauce and water; cook until the chicken is cooked through, about 1 minute. Salt to taste. Remove from the heat. Stir in the green part of the spring onions and the cashews.
Serve immediately.

If i can, you can,
Deema