Menu Plan for Winter II: Week 2, Day 4
Cashew Chicken and Vegetables
Brown Rice
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Stir-fries are always welcome when the season starts getting a bit hectic.
Cashew Chicken and Vegetables
Total time: 30 minutes
A simple stir-fry of chicken and vegetables made special with the addition of a handful of cashews sprinkled on top.
Ingredients:
- 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
- 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)
- 1/2 cup (3.3pz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
Instructions:
- Cook rice in stock / according to package instructions.
- 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.
- 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.
Cooking schedule: 30 minutes |
Add garlic, stir-fry |
