Easy Cashew Chicken - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

190 g/6.7 oz

Ingredients

	Metric	Imperial
Diced Chicken, 1/2", cooked, thawed	1.5 kg	3 lbs 5 oz
Hoisin Sauce	375 ml	1 1/2 cup
Chili Sauce	20 ml	4 tsp
Soya Sauce, reduced sodium	80 ml	1/3 cup
Chicken Broth, reduced sodium	375 ml	1 1/2 cup
White Onions, fresh, diced into 1/2" pieces	500 g	1 lbs 2 oz
Canola Oil	175 ml	3/4 cup
Garlic, minced	60 g	2 oz
Rice Vinegar	250 ml	1 cup
Cashews, dry roasted	1.410 L	5 2/3 cups
Green Onions, chopped	510 g	1 lbs 2 oz

The day before, thaw the diced chicken in a slotted insert pan under refrigeration at <4'C/40'F.
In a small bowl, whisk together hoisin sauce, chili sauce, soya sauce and chicken broth; set aside,
Dice onions into 1/2 " pieces. In a large skillet or grill top, heat the oil over medium high heat . Saute the onions for ~ 3 minutes until soft and translucent, stirring often. Add garlic and heat for ~1 minutes; add rice vinegar and stir. Cook for another minute.
Reduce heat to medium-low and add the thawed diced chicken and the hoisin sauce mixture. Stir to combine and cook for ~ 5 minutes to warm through. Remove from heat and stir in cashews and green onions. CCP: Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
At point of service, serve 190 g of cashew chicken using a 6 oz spoodle.

Serve with steamed jasmine rice and sauteed green beans/broccoli/carrots (sides not included in the nutritional information).