We eat at our house, a lot. I used to be really good at documenting it. But lately I have been a little lax on blogging. Since I promised I was going to blog about food this month, I better get on it. Tonight we had Cashew Chicken for supper over white rice.
- 3 Tbs. soy sauce
- 1 Tbs. rice wine or dry sherry
- 2 tsp. grated fresh ginger
- 1 lb. boneless, skinless chicken thighs, cut into
- 1 tsp. Worcestershire sauce
- 1 tsp. Asian sesame oil
- 1/2 tsp. sugar
- 1/4 tsp. cornstarch
- 3 Tbs. corn or peanut oil
- 2 green onions, chopped
- 1 cup salted roasted cashews
- Steamed rice for serving
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
Make the sauce
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
Stir-fry the chicken
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley
Mark Lathrop says
I’ve pinned this to try later – it looks delicious! Your statement about being thankful for the food we have is so true. People are blessed to be able to complain and be picky about their food and choose organic, natural, and non-GMO. So many people would be thankful for any food at all!
Rhubarb and Venison says
So I should buy two cups of cashews…one cup for me, and one cup for the recipe.
Looks great – definitely going to try this soon. Thanks for posting it!