Sunday, November 20, 2011

Cashew Chicken

I've recently become a huge fan of anything stir-fry!  I love cooking something up in one pan and throwing it over rice for an easy and relatively healthy meal.  The kids loved picking the honey roasted cashews out of this dinner because they were so good!  I liked everything about this one.  I found this recipe in my Rachael Ray Look and Cook cookbook - one of my favorite books.  Here's what you'll need for this dish:

Cashew Chicken
*Recipe from Rachael Ray
3 tablespoons canola or vegetable oil
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
salt and pepper
1 red bell pepper, chopped into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
2 to 3 garlic cloves, finely chopped or grated
1 inch of fresh gingerroot, peeled and grated or finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tablespoons tamari (aged soy sauce)
1/2 cup chicken stock
1/2 cup honey-roasted cashews (I used about 3/4 cup, yum!)
4 scallions, thinly sliced on the bias

In my picture you can see tabasco sauce, but I did NOT use this.  I put it in the picture instead of hot sauce by accident, but corrected the mistake before using it.   
Place a large skillet over high heat with about 2 tablespoons of the oil.  When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4 to 5 minutes.  Remove the meat from the pan and reserve on a plate.
Add the remaining tablespoon of oil, then add the bell pepper, onion, garlic, and ginger to the skillet and stir-fry for 3 minutes, or until crisp-tender.
In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, soy sauce, and stock.
Return the chicken to the skillet and pour in the sauce.  Add the cashews, toss to coat, and continue cooking until the sauce thickens up, about 1 more minute.
Serve the stir-fry over rice and garnish with scallions.

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