Serves 4 to 6
You will need:
1 1/2 pounds boneless, skinless chicken breast, cut into small pieces
1 tablespoon cornstarch
Salt and pepper to taste
2 tablespoons canola oil
4 garlic cloves, minced
8 scallions, chopped (white and green separated)
2 tablespoons rice vinegar
3 tablespoons peanut sauce
3/4 cup unsalted, roasted cashews, roughly chopped
1 large zucchini, sliced into half-moon pieces.
In a large zip top bag, toss the chicken with the cornstarch, salt and pepper until the chicken is coated.
In a large nonstick pan, heat the oil over medium-high heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Add the garlic, white ends of the scallions, and zucchini and cook for 3 minutes. Add the vinegar to the pan, toss for 1 minute. Add the peanut sauce and a few tablespoons of water; cook, tossing, until the chicken is cooked through, about 1 minute.
Remove from heat and top with scallion (green part only) and cashews.
Season to taste with more salt and pepper. Serve over rice.