Freckles in April: Cashew Chicken | A 20 Minute Meal

Friday, June 26, 2015

Cashew Chicken | A 20 Minute Meal



When Aaron and I first got married I didn't know how to cook. Like...at all. The 3 cookbooks I got for our wedding and a handful of hand-me-down recipes from my mom were all I had to plan our meals.

It's mind-boggling how different the internet is now versus ten years ago. Cooking blogs weren't really a thing when I first got married. In fact, I hardly used the internet at all (except to e-mail Janssen). Now Google is practically an extension of my body and almost ALL my recipes are from cooking blogs.

Except for this one. There are very few recipes that I made in our first year of marriage that I still make today and this is one of them. It's quick, easily doubles, and reheats beautifully. My kids eat it, Aaron often requests it, and we've served it to company on more than one occasion. It's solid and I'm sure we'll still be eating it in another 10 years!


Cashew Chicken

Serves 2-4

2 boneless skinless chicken breasts
2 t cornstarch
1/4 c white cooking wine (you can use chicken broth but I don't think the finished flavor is as good)
5 green onions
1 3/4in piece fresh ginger
2/3 c cashews
1/4 c vegetable oil
3-4 T soy sauce

Cut chicken into 3/4 inch cubes. Stir cornstarch into 2 tablespoons white cooking wine and mix well with chicken cubes. Set aside.

Remove root ends any wilty parts from the green onions. Rinse and slice into 1/8 inch pieces. Peel ginger, slice thinly and then slice into matchsticks. Break up or chop cashews (I throw them into my small food processor and pulse a few times).

Heat oil in a wok or pan, add cashews and stir-fry for 1-2 minutes until golden (watch them closely so they don't burn!). Remove with a slotted spoon and set aside.

Add chicken to the pan and stir-fry for a couple minutes until most of the pink is gone. Add onions and ginger and stir-fry for one minute. Combine remaining soy sauce, white cooking wine and about 1/3 cup water and add to chicken. Cook until chicken is no longer pink. Add cashews back in.

If it's too watery (mine is occasionally), mix a little cornstarch in water and stir in to thicken.

Serve over hot cooked rice.


Looking for more quick and easy recipes? Check out this balsamic chicken with pasta and fresh cheese or  these Santa Fe veggie wraps (no heat required)!

See more of my favorite recipes on Pinterest!
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3 comments:

  1. This looks so good! I love having a little collection of really quick and delicious recipes for nights when I don't have much time/energy for cooking. Saving this one for later. And yes to being clueless about cooking when I got married--I cringe when I think back on some of the weird dinners I pulled together back then. Thank goodness for google, right? ;-)

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  2. Haha my husband and I often reference our poor eating in our early days. I just didn't know any better. Hamburger helper is, like, totally nutritious right? And Mexican night meant frozen burritos and taquitos. Oh man. I've come a looooong way!

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  3. I think I just found my dinner for tonight. It looks like a yummy and easy recipe.

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