Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Making Cashew ChickenĬashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh). But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots. I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken. It’s super simple, see directions here: How to Velvet Chicken. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below). It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants. While you’d never drink it straight, when used cooking, it completely transforms. It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined). You’ll have it on the table faster than ordering home delivery, it’s healthier ( way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right? □ The secret ingredient is Chinese Cooking WineĬhinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out. No false promises here! Just read some of the glowing reviews from the many people who have tried this. This is takeout made at home that truly stacks up to your favourite Chinese restaurant. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Cashew Chicken Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience! You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. Sprinkle with sesame seeds and serve with cooked brown rice, quinoa or cauliflower rice.A saucy chicken stir fry with cashews, this is a terrific combination of flavours. Add steamed broccoli into the skillet and pour in the coconut aminos, while gently stirring for just 1 minute more to get everything heated and nicely coated. Stir in garlic, ginger, scallions, and chilies and stir fry for an additional 2 minutes, or just until chicken is cooked through and nice and golden brown. Stir fry for about 2-3 minutes, until chicken begins to become golden brown on the sides. Add chicken, and season with a good pinch of sea salt and pepper. Heat oil in a large stir fry skillet over medium-high heat. Remove broccoli, then allow to fully drain. Cover with a lid and steam 2-3 minutes, just until crisp-tender, and bright green. Place the broccoli florets into your steamer basket and set over the stockpot with boiling water. Instructions: Add about an inch of water to a large stockpot and bring it to a rapid boil. 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce.1/4 cup thinly sliced scallions, both white and green parts. ![]() 2 Tbsps minced fresh (peeled) ginger, finely chopped.1 Tbsp coconut oil, avocado oil, or olive oil.1 large head broccoli, broken into florets (about 5-6 cups).1.5 lbs boneless skinless chicken breast, tenders or thighs, chopped into bite-sized pieces.If you are cooking Thai and feeling adventurous, perhaps you want to use the spicier Thai chili’s. The spice cannot overpower the flavor…In my opinion… If you’re cooking Chinese cuisine, then use Chinese peppers. I REALLY enjoy spicy, but the Thai ones were just too much for me. ![]() Chinese chilies are really good because they are nice and plump, super flavorful, but not overly spicy. I learned to like the heat! Chinese dried red chili peppers are milder than Thai peppers available at the grocery stores and online. I grew up with a houseful of brothers who engaged in hot sauce eating competitions. ![]() Spicy Chicken + Broccoli Stir-Fry If you’re looking for flavorful SPICE…this recipe has definitely got you covered! OMYGosh!!! The FLAVORS happening here!! So maybe, just maybe you want a little less spicy? Just leave out a few of the chilis…no biggie…my feelings won’t be hurt.
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