Post by Loupy on Mar 13, 2016 22:30:04 GMT -7
Cashew Chicken Stir Fry
From: Jamie @ jamiecooksitup.net/
Yesterday I worked for several hours on a Cashew Chicken recipe to share with you all that ended up being exceedingly average. I made several attempts at the sauce-poured one version down the drain it was so terrible! Settled on another that was pretty good and then (and I am not pulling your leg, here) an ambulance and fire truck pulled into my elderly neighbors driveway and whisked the poor fellow away in the midst of a heart attack. The afternoon got swallowed up with the issue at hand and the sauce was forgotten. Who can think of a great sauce, when there are real life emergencies present! Good heavens. (Happy to report that after spending a couple of days in the hospital my cute neighbor is home and doing great).
Late that night after things had settled down, MyHandsomeHusband came home and made me a sauce for this recipe that is knock down fabulous, people. It could be served at a restaurant it’s so good. It’s smooth and layered with Asian flavors that are slightly sweet with a hint of spicy heat. Pour it over the top of tender chicken chunks, salty cashews, crisp tender veggies and you have a dish that is praiseworthy and wonderful. Cashew Chicken, folks. Straight from the sauce master himself.
This man of mine is a keeper, he has saved me yet again.
Hope you give the recipe a try, gang. It can be made in 30 minutes or less.
Time: 30 minutes
Yield: 6 servings
Ingredients:
1 1/2 pounds chicken breast (about 2)
olive oil
salt and pepper
1 C cold water
3 Tb rice vinegar
1 1/2 tsp chicken bullion
1/2 tsp ginger
1/8 tsp red pepper flakes
1 Tb canola oil
3 Tb honey
1/8 tsp garlic salt
1 Tb hoisin sauce
1/2 Cup cold water + 1 heaping Tb cornstarch
1/2 tsp sesame oil
1 Tb minced garlic
1 1/2 Cup shredded carrots
1 (10 ounce) package snow peas
1 C salted cashews
Instructions:
Into a hot skillet place 2 Tb olive oil.
Cut 2 chicken breasts into small chunks and add them to the hot pan.
Sprinkle with salt and pepper.
Stir the chicken occasionally and allow it to cook and get a nice brown sear on the outside.
Should take about 10 minutes.
When it’s done cooking carefully place the chicken on a plate and set it aside.
While the chicken is cooking assemble the sauce by placing 1 C cold water, 3 Tb rice vinegar, 1 1/2 tsp chicken bullion, 1/2 tsp ginger, 1/8 tsp red pepper flakes, 1 Tb canola oil, 3 Tb honey, 1/8 tsp garlic salt and 1 Tb hoisin sauce into a small sauce pan.
You can find Hoisin sauce in the Asian Food aisle at your local grocery store.
Bring the sauce to a simmer, while stirring occasionally.
Mix 1/2 C cold water and 1 heaping Tb of cornstarch together in a small bowl.
Pour it into the simmering sauce and stir well.
Allow it to come to a simmer again and cook for about 2 minutes, while you stir it occasionally.
It should thicken up nicely for you.
Remove the pan from the heat and add 1/2 tsp sesame oil.
Set the sauce aside.
Grab your veggies.
I have been loving these shredded carrots lately.
They are so convenient to keep on hand to toss into salads, soups or stir frys.
To the pan (the same one you cooked the chicken in) add 1 Tb olive oil and 2 Tb minced garlic.
Toss in 1 1/2 Cup shredded carrots and 1 (10 ounce) package of snow peas.
Sprinkle it all with salt and pepper.
Allow the veggies to cook over medium-high heat (closer to “high” than to “medium”), stirring occasionally.
They should be crisp tender after only about 5 minutes.
Add the chicken to the pan and pour the sauce over everything.
Give it a nice stir to combine.
Grab 1 Cup salted cashews and toss them into the pan.
Give everything a nice stir.
Serve immediately over brown or white rice.
From: Jamie @ jamiecooksitup.net/
Yesterday I worked for several hours on a Cashew Chicken recipe to share with you all that ended up being exceedingly average. I made several attempts at the sauce-poured one version down the drain it was so terrible! Settled on another that was pretty good and then (and I am not pulling your leg, here) an ambulance and fire truck pulled into my elderly neighbors driveway and whisked the poor fellow away in the midst of a heart attack. The afternoon got swallowed up with the issue at hand and the sauce was forgotten. Who can think of a great sauce, when there are real life emergencies present! Good heavens. (Happy to report that after spending a couple of days in the hospital my cute neighbor is home and doing great).
Late that night after things had settled down, MyHandsomeHusband came home and made me a sauce for this recipe that is knock down fabulous, people. It could be served at a restaurant it’s so good. It’s smooth and layered with Asian flavors that are slightly sweet with a hint of spicy heat. Pour it over the top of tender chicken chunks, salty cashews, crisp tender veggies and you have a dish that is praiseworthy and wonderful. Cashew Chicken, folks. Straight from the sauce master himself.
This man of mine is a keeper, he has saved me yet again.
Hope you give the recipe a try, gang. It can be made in 30 minutes or less.
Time: 30 minutes
Yield: 6 servings
Ingredients:
1 1/2 pounds chicken breast (about 2)
olive oil
salt and pepper
1 C cold water
3 Tb rice vinegar
1 1/2 tsp chicken bullion
1/2 tsp ginger
1/8 tsp red pepper flakes
1 Tb canola oil
3 Tb honey
1/8 tsp garlic salt
1 Tb hoisin sauce
1/2 Cup cold water + 1 heaping Tb cornstarch
1/2 tsp sesame oil
1 Tb minced garlic
1 1/2 Cup shredded carrots
1 (10 ounce) package snow peas
1 C salted cashews
Instructions:
Into a hot skillet place 2 Tb olive oil.
Cut 2 chicken breasts into small chunks and add them to the hot pan.
Sprinkle with salt and pepper.
Stir the chicken occasionally and allow it to cook and get a nice brown sear on the outside.
Should take about 10 minutes.
When it’s done cooking carefully place the chicken on a plate and set it aside.
While the chicken is cooking assemble the sauce by placing 1 C cold water, 3 Tb rice vinegar, 1 1/2 tsp chicken bullion, 1/2 tsp ginger, 1/8 tsp red pepper flakes, 1 Tb canola oil, 3 Tb honey, 1/8 tsp garlic salt and 1 Tb hoisin sauce into a small sauce pan.
You can find Hoisin sauce in the Asian Food aisle at your local grocery store.
Bring the sauce to a simmer, while stirring occasionally.
Mix 1/2 C cold water and 1 heaping Tb of cornstarch together in a small bowl.
Pour it into the simmering sauce and stir well.
Allow it to come to a simmer again and cook for about 2 minutes, while you stir it occasionally.
It should thicken up nicely for you.
Remove the pan from the heat and add 1/2 tsp sesame oil.
Set the sauce aside.
Grab your veggies.
I have been loving these shredded carrots lately.
They are so convenient to keep on hand to toss into salads, soups or stir frys.
To the pan (the same one you cooked the chicken in) add 1 Tb olive oil and 2 Tb minced garlic.
Toss in 1 1/2 Cup shredded carrots and 1 (10 ounce) package of snow peas.
Sprinkle it all with salt and pepper.
Allow the veggies to cook over medium-high heat (closer to “high” than to “medium”), stirring occasionally.
They should be crisp tender after only about 5 minutes.
Add the chicken to the pan and pour the sauce over everything.
Give it a nice stir to combine.
Grab 1 Cup salted cashews and toss them into the pan.
Give everything a nice stir.
Serve immediately over brown or white rice.
