May 4, 2011
James and I were talking recently about how we never really order take-out in any form. We order the occasional pizza but I can't even remember the last time that we did that. Take-out is usually just disappointing. You want something crispy and full of flavor but all you get is soggy, greasy, salty, and lacking flavor bags of food. I'd rather not, thanks.
When I saw this recipe for cashew chicken on Stephanie Cooks, I knew that it was going to be something that we would enjoy. Crunchy cashews, salty soy sauce, crisp chicken - it all comes together perfectly and very quickly. As with most dishes of this type, you can change up the sauce to suit your tastes - more or less of any part would be delicious. Great for a weeknight meal!
2 cups cooked rice
2 boneless, skinless chicken breasts, cut into small pieces
1/2 cup cornstarch
1 egg, lightly beaten with a splash of water
Oil (vegetable or canola)
2 cups Asian vegetable mix, or a combination of broccoli, snap peas, peppers, or any other desired vegetable
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. chili garlic sauce
1 tbsp. teriyaki sauce
1/3 cup cashews
2 green onions, thinly sliced
1. Heat a large skillet over medium-high heat with a thin layer of oil. Pour the cornstarch over the chicken and toss until evenly coated. Add the chicken to the beaten egg.
2. Once the oil is shimmering, add the chicken in a single layer, cooking in batches if needed. Cook chicken until browned and cooked through. Remove from the pan set aside.
3. Add the vegetable to the hot pan and stir until heated through but still crisp, 4-6 minutes.
4. While the vegetables are cooking, combine the soy sauce, rice vinegar, chili garlic sauce, and teriyaki sauce. Stir to combine and pour over the vegetables. Add the chicken back to the pan and add the cashews. Serve over rice garnished with green onions.
adapted from Stephanie Cooks