Tuesday, July 24, 2012

Better than Take-Away Cashew Chicken

It's a rare thing that I cook something that everyone raves about.  I've made this before as per the original recipe and it was ok, but this time I added some twists and it was out of this world.  Both the girls raved about it and had seconds and himself kept saying it was better than take-out.  I would have to agree, this is a simple and delicious dish that comes together quickly and pleases just about everyone.  You could certainly add any other vegetables you prefer.

The recipe is a little odd in terms of the oil used, but basically it makes an emulsified sauce that somehow works and isn't at all greasy.  This comes together really quickly as well, so have your rice cooked and ready to go!

Better Than Take-Away Cashew Chicken

  • 4 large chicken fillets, cubed
  • 3/4 cup vegetable oil
  • 1/2 cup tamari (dark soy sauce)
  • 3 tbsp chilli powder
  • 1 clove garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • 1/2 cup honey
  • 2 cups unsalted cashews, roasted
  • 2 large onions, roughly chopped
  • 1 large carrot, thinly chopped
  • 1 package of mushrooms, quartered
  • 2-3 scallions, sliced diagonally
Marinade chicken by adding oil, tamari, chilli powder, honey, garlic and ginger to a bowl with the chicken.  Stir until emulsified. Allow to marinade for at least 30 minutes, the longer the better.

Heat up a wok and remove the chicken from the marinade with a slotted spoon.  Reserve marinade. Stir fry until cooked through and remove from wok and set aside.

Pour marinade into wok and cook for a few minutes at a high boil to kill any bacteria from the raw chicken.  Remove all but 1tbsp from wok and set aside.

Add carrots and onions and stir-fry for 3-4 minutes.  Add the mushrooms and stir until cooked through.  Add cashews and chicken and enough of the sauce to coat.  Sprinkle chopped scallions on top and serve with white rice.

Adapted from Simply Recipes

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