It’s finally cool outside, enough so that I don’t mind warming up my kitchen to cook again, which is GREAT! The bad part though, is natural light is all but fading away by the time dinner is ready, so sadly, my already so-so photos become worse. Boo.
Regardless, I put together a few ingredients and pulled off a chicken stir-fry dish that was quite tasty tonight, and pretty easy too, so I thought I’d share it with you.
Cashew Chicken Stir Fry
What you’ll need:
- 1.5 lbs boneless skinless chicken breast, trimmed and cut into small bite sized pieces
- 1.5 T. cooking oil (canola, vegetable)
- 3 T. soy sauce
- 1 t. rice wine vinegar
- 2 t. sugar
- 2.5 t. cornstarch
- 2 cloves garlic, minced
- thinly sliced green onion (amount for topping, to taste)
- one small handful cashews, finely chopped for topping
What to do:
- Place the chicken in a bowl and pour 1 T. of the soy sauce over it, toss with your hands to coat and set aside.
- Whisk together the remaining soy sauce, vinegar, sugar and cornstarch in a small bowl.
- Heat the oil in a large pan over high heat (just a notch below the highest temp available).
- Toss the chicken into the heated pan and spread into an even layer. After 1-2 minutes, stir.
- Add the garlic to the pan. Stir again, continue cooking until chicken is cooked through. (About 5-6 total minutes)
- Turn the heat off, add the sauce mixture to the hot pan, stir to coat chicken. Sauce will thicken and glaze the chicken.
- Sprinkle with green onions and cashews to taste. Serve over Coconut Rice with Peas (see below).
Coconut Rice with Peas
What you need:
- 1 + 2/3 c. jasmine rice
- 1 c. light coconut milk
- 2 c. water
- 1/2 t. kosher salt
- 1/2 bag frozen peas
- rice cooker
What to do:
- Add rice, coconut milk, water and salt to the rice cooker and turn on.
- When most of the water is absorbed and the rice looks almost done, add the peas and stir. Replace the lid.
- Allow to cook until done/water is all absorbed. Fluff with a fork.
*FYI: I don’t actually like the taste of coconut — and in this recipe, the coconut milk makes the rice really tender and almost creamy, but not taste sweet like coconut. If that’s what you’re looking for, I’d add more coconut milk and less water.
