Monthly Archives: June 2014

Chicken Cashew

After a years long and very unscientific study involving observing friends and family order at various Thai and Chinese restaurants I have determined that Cashew Chicken is a ridiculously popular dish. Despite this, I don’t remember having made it before.

Anyway, while I am amped up on stir fries this week I decided I should break that trend, I found this one in a book and made it the other night. It turned out well, I liked the basic coating, as it was a lighter version of coated fried chicken.

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Besides tasting great, I like how the color turned out. Very fresh despite the slight coating.

 

What I used:

  • Three chicken thighs
  • Half cup of cornstarch
  • One egg
  • Broccoli florets
  • A red pepper sliced
  • Half an onion sliced
  • Soy sauce
  • Sherry
  • Oyster sauce
  • Handful of cashew
  • Several spring onions sliced

What I did:

  1. Cut the chicken into strips
  2. Dip them in a beaten egg then in cornflour
  3. Fry the chicken pieces up in an oiled wok, remove to paper towel lined bowl
  4. Once removed fry up broccoli then add onion and pepper
  5. Add 2T soy sauce, 2T sherry and 1T oyster sauce, stir together.
  6. Add chicken back into the wok, stir together sliced spring onions and cashews.
  7. Serve over rice.

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Last night, just to mix it up a bit I made potatoes au gratin. Tonight I am returning to Asia with Lemongrass Marinated Beef….which reminds me I should go make the marinade.

Guten Appetit!

 

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