Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cashew Chicken

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cashew Chicken Empty Cashew Chicken

    Post by Lobo Mon 26 Dec 2016, 4:30 pm

    Cashew Chicken Img48l
    Cashew Chicken


    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 4
    For a quick and easy side dish, separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.


    Ingredients:


    • 3 Tbs. soy sauce
    • 1 Tbs. rice wine or dry sherry
    • 2 tsp. grated fresh ginger
    • 1 lb. boneless, skinless chicken thighs, cut into
        bite-size pieces
    • 1 tsp. Worcestershire sauce
    • 1 tsp. Asian sesame oil
    • 1/2 tsp. sugar
    • 1/4 tsp. cornstarch
    • 3 Tbs. corn or peanut oil
    • 2 green onions, chopped
    • 1 cup salted roasted cashews
    • Steamed rice for serving

    Directions:

    Marinate the chicken
    In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

    Make the sauce
    In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

    Stir-fry the chicken
    Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

    Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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