Saturday, June 14, 2008

Another "white girl" recipe



I crack myself up some times. When I get in the mood for something I'm pretty stuck on it - especially with food. I justify cravings by assuming its my body telling me there's some vital nutritional aspect of the food my body needs. For some reason I was dying for Chinese food. I'm actually really excited to live in an area where there are a ton of authentic restaurants around and not the greasy chains we tend to avoid. However, this post is not about authentic restaurants, but my lame attempt to create my own in my home.

I decided on cashew chicken, which between you and me I basically created by making chicken stiryfry and adding cashews. I actually have no idea what kind of sauce cashew chicken really has so I stuck with my regular stirfry sauce but used terriyaki sauce instead of soy sauce so it didn't taste like plain old stirfry with cashews. So I guess that makes this terikayi stirfry with cashews. I'll take whatever I can get!

Cashew Chicken Stirfry

1/8 cup terriyaki sauce
1 boneless skinless chicken breast
1/2 cup chicken broth
1/2 Tbsp cornstarch
1 Tbsp canola oil
1/2 cup fresh vegetables of your choosing. I love broccoli, carrots, and pepper in my stirfry, but you can use whatever you like in yours.
1/2 cup cashews




1) Cut chicken into strips and lace in a bowl with the terriyaki sauce, refrigerate for 15 minutes.

2) Heat oil in nonstick skillet over medium high heat.


3) Pour chicken and marinade into the skillet and cook until chicken is cooked through. Remove chicken from skillet.

4) Chop up all those lovely veggies until they're bite size. I leave my broccoli large because...well...that's how I like it! You cut it to whatever size you like.


5) Combine 1 Tbsp Terriyaki sauce, cornstarch, and chickenbroth and add that mixture to the vegetables. Bring to a boil Reduce heat and summer until sauce thickens.


6) Add chicken and cook just until chicken is heated.


7) Add cashews.



8) Serve with rice. Or eat straight from the skillet. Sometimes its hard to wait.

So there you go, another Kate butchering of a dish she has no business trying to create on her own. However, it is fantastic, delicious, and there were no leftovers, which means it went over really well in this household. And easy enough for a quick weeknight meal whenever you have a craving.

10 comments:

  1. I would totally eat from the skillet because (1) I am an impatient mofo, and (2) I am a lazy mofo.

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  2. One dish mieals are the best...add more cashews please:D

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  3. When I get something in my head, I can't stop thinking about it until I have it, too. Currently I am craving some really rich pork, although I could go for this cashew chicken!

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  4. Sounds perfect for a quick weeknight dinner! Who cares if it's authentic if it tastes good?

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  5. nothing wrong with non-authentic dishes. i usually refer to these as "[insert ethnicity here]-inspired" dishes. i've shocked (in a good way) several of my asian CWs over my use of typical asian ingredients in my inspired dishes. ;)

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  6. Man you are ON FIRE this week. This looks magnificent!

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  7. Ooooh I love cashew chicken. Tried making it myself once and it didn't work out too good. must try again cos this looks fab!

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