4 boneless skinless chicken breasts (cut into bite size pieces)
1 cup cashews (plus extra cashews for garnish – optional)
½ cup green onions (chopped)
1pound uncooked linguini pasta
2 tablespoons vegetable oil
½ cup hoisin sauce
A ¼ cup of soy sauce
¼ cup sherry wine
1/8 cup red wine vinegar
2 tablespoons chili garlic sauce
A ¼ cup of sugar
5 garlic cloves (crushed and minced)
½ teaspoon crushed red chili flakes
In a medium size bowl mix together all the sauce ingredients; set aside.
Cook pasta according to package directions; drain and rinse. While pasta is cooking using the oil in a large skillet or wok cook the chicken until juices run clear and chicken is done; set aside on a plate (165F)(if using a wok you might need to cook the chicken in batches, use extra oil if needed)
Pour the sauce into the now empty skillet or wok and cook over medium heat until heated through. Mix in the chicken and cashews and continue cooking until chicken is heated through. Add the green onion into the sauce and fold the mixture into the linguini.