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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 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, simmer until done Add cornstarch/soy sauce, thicken Mound rice on platter Spoon chicken and veg on top Sprinkle with cashews Serve

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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