Wokery, part II: Cashew Chicken

cashew chickenI tend to avoid cashew chicken at restaurants because the sauce is too thick, almost syrupy, and entirely too sweet for my taste.  I was pleasantly surprised at how flavorful this sauce turned out, but still very light and not at all on the sugary side.  Marinating the chicken in advance gave it a super tender, melt-in-your-mouth quality.  Very tasty, indeed.   

 

Cashew Chicken

  •  1 ¼ pound boneless, skinless chicken breast, cut into bite-size pieces
  • 2 Tablespoons cooking sherry
  • 1 Tablespoon soy sauce
  • ½ teaspoon crushed red pepper flakes
  • 2 Tablespoons sesame oilcashew chix mise en place
  • 1 Tablespoon ginger, minced
  • 2 teaspoons garlic, minced
  • 1/4 cup scallions, thin slice
  • 3 celery stalks, cut into bite-size pieces
  • ½ cup cashews
  • salt, to taste

How to Make It!

Mix together the soy sauce, sherry and red pepper flakes and toss to combine with the chicken.  Set aside.  Over high heat, get the wok warmed up and add the sesame oil to the pan.  Once the oil is hot, add the scallions, garlic and ginger and cook for about 3 minutes, then add the chicken.  Let the chicken cook for about 5 minutes, stirring occasionally, then add the cashews and celery.  Give the mix another 3-5 minutes to cook, making sure the chicken is cooked through.  Salt to taste and serve over rice.  Serves 4

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
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2 Responses to Wokery, part II: Cashew Chicken

  1. Terry Watson says:

    Where did you get your blog layout from? I’d like to get one like it for my blog.

  2. Hi Terry~ it’s a wordpress blog and they provide all kinds of templates and layouts. I also have subscriptions to fotolia and iclipart, for royalty-free photos, which is where the banner comes in. So easy, just hit up http://www.wordpress.com.

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