Wednesday, April 16, 2014

Week 16: Chili Chicken Cashew

The Recipe
1lb chicken breasts, cubed
1 tbsp cooking sherry or red wine (optional)
2 tbsp low sodium soy sauce
1 tbsp oil
1/2-1 tsp red pepper flakes
3 spring onions, sliced
1 bell pepper, sliced
2 cloves garlic, minced
1/2 cup cashews or peanuts
sesame seeds
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Combine soy sauce and sherry in medium sized bowl. Cut chicken into bite-sized pieces, put it in the bowl and stir until all the chicken is coated with the mixture. Set aside while you prepare the rest.

In a small bowl, whisk together the ingredients for the sauce. Set aside.

Heat oil in a wok over high heat. Add red pepper flaked to oil and stir. Add chicken and leave without stirring for a couple of minutes. Add garlic and cook chicken until golden on all sides. Drain as necessary. Add cashews, bell pepper and spring onions. Turn heat down to low. Pour in sauce and stir to make sure the chicken is thoroughly coated. Leave for a couple of minutes until sauce thickens (you may have to turn up the heat a bit).

Sprinkle with sesame seeds and serve over rice.

The Verdict
I really liked it, but it is very similar to other dishes I make, so I don't know how often I'll be making this particular version of it. But anything that adds cashews to a dish is A-OK with me :)

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