Cashew Chicken

I absolutely love Chinese food and having spent four months living in Beijing I have definitely had my fair share of delicious dumplings and fried rice. This was my first attempt at cashew chicken and it was heavenly. Just enough asian flavor coupled with the perfect amount of cashews, ginger and scallions makes for quite a tasty meal. Serve the chicken over brown rice or mai fun noodles (pictured above) for the perfect chinese dinner at home. Honestly, this dish will be ready in the same amount of time it would take for your Chinese delivery to arrive!

Source: The Bitten Word (Originally adapted from Everyday Food September 2009)

You Will Need:

• 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
• coarse salt
• 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

Here We Go:

• In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsps cornstarch; season with salt
• Refrigerate 30 minutes
• In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch and set sauce aside
• In a large nonstick skillet, heat 1 Tbsp 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 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning) and 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.

Serves 4
Happy Feasting!

Beef and Broccoli Stir Fry

 

The best thing about this stir fry is that the flavors are such a good base to add more vegetables or even substitute chicken or shrimp if you are not a beef lover. I think adding baby corn, water chestnuts or red and green pepper would also be a great addition. This is a great week night meal to have on the dinner table in just under 30 minutes. Defnitely don't forget to add the fresh ginger as it gives the meal such wonderful flavor!

 

You Will Need:

• 3 Tbsp cornstarch, divided
• 1/2 cup water, plus 2 Tbsp water
• 1/2 tsp garlic powder
• 1lb boneless round steak or 1lb charcoal steaks, cute into desired thickness
• 2 Tbsp vegetable oil ( I used olive oil)
• 4 cups broccoli florets
• 1 small onion, cut into thick strips
• 1/3 soy sauce ( I used low sodium)
• 2 Tbsp brown sugar (I used light brown sugar)
• 1 tsp ground ginger
• Cooked Rice (I used brown rice)

 

Here We Go:

• In a medium bowl, combine 2 Tbsp cornstarch, 2 Tbsp water and garlic powder until smooth
• Add beef and toss
• In a large skillet or wok over medium high heat, stir-fry beef in 1 Tbsp oil until beef reaches desired doneness; remove and keep warm
• Stir-fry broccoli and onion in remaining oil for 4-5 minutes
• Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan
• Cook and stir for 2 minutes
• Serve over rice

 

Serves 4
Happy Feasting!