Monday, November 14, 2011
OK, time to post a few more recipes. It's been awhile, I know :)
This recipe for cashew chicken is really terrific. It tastes just like it came from your favorite Chinese take-out restaurant--only better! It's comes together fairly quickly and I'm sure is a healthier version too. The only change I would make next time, would be to add some red or orange bell pepper for color and more crunch. Other than that, it is really spot on!
If you are going to serve a small side salad with this (like your local Chinese place might), it's usually just romaine lettuce and some shredded carrots with a soy-ginger dressing. This Trader Joe's Goddess dressing is perfect for such a salad. My son and I are slightly OBSESSED with this dressing....it is that good!
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or leave out)
2 tsp. minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 green onions, white and green parts separated and thinly sliced
In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice or noodles.
Source: The Bitten Word, originally from Everyday Food (September 2009)