I can’t even count the number of recipes I’ve bookmarked from all the fabulous food blogs I follow. I have every intention of trying them all, it’s just a slow process.
So many good recipes, so many talented cooks and not enough time.
Here’s what I’ve tried lately… 1 Down and about 200 to go. 🙂
I saw this recipe for Cashew Chicken over at The Bitten Word. Thanks to Clay and Zach for this recipe. This is definitely one I’ll make over and over. What’s good about this? The sweet and sour sauce, the crunchy cashew and the savory chicken. Delicious. Plus it’s easy enough for a week night dinner.
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons dry sherry
- 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
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.
Another one of our favorite chicken stir fry recipes is:
Cashew Chicken…It’s What’s For Dinner