Cashew Chicken and Vegetables
|
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
For as long as I can remember I have loved cashews. 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... We are cooking extra rice tonight for the crust of the quiche on Thursday
Cashew Chicken and Vegetables Time: 30 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 stalks celery
1/2 red or green pepper
2 carrots
1 onion
3 cloves, garlic
1/2 cup cashews (or more)
1/2 cup 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)
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.
To serve: Mound the rice onto a platter. Spoon chicken and vegetables on top.
Sprinkle with cashews and serve.
Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You can substitute Basmati if you prefer, or red rice.... We're making extra for Thursday: we'll need 2 cups of cooked rice.
1 1/3 cup brown rice
2 2/3 cups water or chicken stock (or half each) or whatever your rice calls for
Cook rice according to package instructions. Fluff and serve.
Note: Use half of the rice for this and refrigerate half for the quiche.
top of page
Cooking Schedule: 30 minutes |
Remove vegetables |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
