Thursday, July 10, 2014

Cashew Chicken

My sister-in-law is from Hong Kong and she's an excellent cook, so I was excited to live close to her last year to learn lots of cooking tips from her! She taught me how to make this delicious dish. And it's really easy. The only time consuming part is cutting up all the vegetables, and there are two ingredients you may not have on hand: ginger and oyster sauce. But now I always have them on hand, just to make this dish or a yummy stir fry. Don't try to cheat and use ground ginger. Just buy a chunk of ginger and it'll last you a while. If you're like me you'll have to ask the man stalking the bananas to show you where to find ginger cause you have no idea what it looks like! And oyster sauce you'll find right by the soy sauce. Buy a big thing of cashews at Costco and you'll be set for a while.

1 chicken breast, cut up (marinate with 2 Tbsp. soy sauce for 10 min.)
1 medium sized red pepper, diced
2 carrots, diced
3 celery stalks, diced
2/3 C. cashews (not the raw ones)
1/2 Tbsp. grated ginger
2-3 cloves of garlic, minced

1/2 tsp. salt
3 Tbsp. oyster sauce
2 tsp. soy sauce
2 tsp. sugar
1/2 Tbsp. cornstarch + 1 1/2 Tbsp. water

1. Preheat frying pan (medium high heat), stir fry ginger, garlic, and red pepper in olive oil for about 30 seconds.
2. Add chicken, fry til all of the pieces turn white on the outside.
3. Add carrots and celery, stir occasionally for 2 min.
4. Add a bit of water (just enough to cover the bottom of the pan. The first few times my sauce was a little runny so be careful not to add too much water), cover and reduce heat, let it simmer for 4-6 min. depending on how soft you want them to be.
5. Combine all the sauce ingredients then add sauce to the pan, stiring until the sauce thickens.

Serve over rice. Done!

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