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cashew chicken
  Cashew Chicken and Vegetables

 

Menu Plan for the week of Oct. 18, 2013: Day 6 Recipes

Cashew Chicken and Vegetables

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     For as long as I can remember I have loved cashews, often buying a huge bag as a special holiday treat... for me.  More expensive than plain old peanuts, there was always something festive about them.  If you have to buy more than is needed, well, nibble away... .

Cashew Chicken and Vegetables                    Preparation and cooking time:  25 minutes
    A simple stir-fry of chicken and vegetables made special with the addition of a handful of cashews sprinkled on top.

2 chicken breasts, boneless, skinless
2 ribs celery
1/2 red or green pepper
2 carrots
1 onion
3 cloves garlic
1/2 cup cashews  (or more)
1/2 cup (4oz, 120ml) chicken stock
2 tbs sherry  (or white wine)
1 tbs soy sauce
1 tbs sesame oil
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour)
Basmati Rice:
1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock or whatever your rice calls for

Cut chicken into bite size pieces.  Cut the onion in half, then in half the other way and slice - so you have 'quarter circle' slices.  Cut celery into 1/4 inch slices.  Cut the pepper and the carrots into sticks 1/4 inch by 2 inch.  Mince the garlic.  Dissolve the cornstarch in the soy sauce and set aside.  Now you are ready to cook. 
In large skillet or wok heat half of both oils over medium-high heat.  Add celery, onion, pepper, carrot and stir fry 3 minutes. Add garlic and stir-fry 1 minute more.  Transfer vegetables to a plate.  Add the rest of the oils to the skillet along with the chicken.  Stir fry 3 minutes.  Return the vegetables to the pan and add the chicken stock and sherry.  Bring to a boil.  Reduce heat, cover and simmer for 3 - 5 minutes longer, until the vegetables are just tender - but not over done. Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened. 
Rice: Cook rice according to package instructions. Fluff.
To serve: Mound the rice onto a platter. Spoon chicken and vegetables on top. Sprinkle with cashews and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, large skillet with lid

Start to cook rice
Cut chicken
Slice onion
Mince garlic
Slice celery
Cut pepper, carrot into sticks
Dissolve cornstarch in soy sauce
Heat half of the oils in large skillet or wok
Add onion, celery, pepper, carrots, stir-fry

Add garlic, stir-fry
Remove vegetables
Add rest of oils
Add chicken, stir-fry
Mind the rice
Return vegetables to pan
Add stock, heat to boiling
Reduce heat, cover and simmer until done
Add cornstarch/soy sauce, thicken
Mound rice on platter
Spoon chicken and veg on top
Sprinkle with cashews
Serve