Spicy Chicken & Cashews

I think I'm on an Asian Cuisine kick lately. Well that probably has to do with the fact that Isaac loves exotic tasting food which makes finding dishes he'll actually eat quite hard. I would say this dish is a happy medium between Isaac's and mine palates. This dish has a good balance of spicy and salty plus the added bonus of being absolutely delicious! Ok, let's head on into the kitchen to make...

Spicy Chicken & Cashews

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Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes

Servings: 2

Ingredients

3/4 lb chicken breasts or tenderloins

Black pepper

Seasoning salt

1 tbsp cooking sherry

2 tbsp low sodium soy sauce

1/4 cup oil

1/2 tsp red pepper flakes

3 green onions, diced

2 cloves garlic, minced

1/2 cup cashews, salted

Toasted sesame seeds

Sauce:

4 tbsp soy sauce

1 1/2 tbsp cornstarch

4 tsp sugar

2 tsp white vinegar

Cookware:

Small cutting board

Knife

Large cutting board

Medium bowl

Tablespoon

Teaspoon

Spoon

Small bowl

Whisk

Colander

Measuring cup

Wok

Tongs 

Large spoon

Preparation

1. Mince garlic and slice green onions.

2. Cut chicken into bite size pieces and season with pepper and seasoning salt.

3. Combine 1 tablespoon soy sauce with the cooking sherry in a medium sized bowl. Add chicken to mix, combine well, and set aside.

4. In a small bowl, whisk 4 tbsp soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside.

5. Drain chicken in a colander to remove as much of the marinade as possible.

6. Heat 1/4 cup oil in a wok on medium-high heat. Add 1/2 tsp red pepper flakes and garlic. Stir for about a minute.

7. Add chicken and cook until golden about 5-7 minutes.

8. Add 1/2 cup cashews and stir to combine.

9. Move wok off heat and pour in sauce while stirring continuously until everything is cover in sauce. The sauce should thicken quite a bit, but if you it thicker put it back on medium heat for about 5-10 seconds and stir constantly. If it becomes too thick, add 1/4 cup water and stir until you get the desired consistency.

10. Sprinkle toasted sesame seeds and green onion on top. Serve over rice and enjoy!

Adapted from: MommaChelle Blog

Step-by-Step Photos

1. Gather ingredients

and cookware.

2. Mince garlic

3. Slice green onions

 4. Cut chicken into bite size pieces

5. Season chicken with pepper and seasoning salt

6. Combine 1 tbsp soy sauce and cooking sherry.

7. Add chicken to mixture and combine well.

8. Whisk 4 tbsp soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar

9. Until blended well

 10. Drain chicken in colander

11. Heat 1/4 cup oil in wok on medium-high heat

12. Add 1/2 tsp red pepper flakes and garlic. Stir for about a minute. 

13. Add chicken

14. Cook until done or about 5-7 minutes

(oops burnt the garlic and red pepper!)

15. Add 1/2 cup cashews and stir to combine

16. Move wok off heat and pour in sauce while stirring continuously.

17. If you want the sauce to be thicker like this, put the wok back on medium heat for about 5-10 seconds stirring constantly. If it becomes too thick, add 1/4 cup water and stir until you get the desired consistency.

18. Sprinkle toasted sesame seeds and green onion on top. Serve over rice and enjoy!

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Seriously, looooove this recipe. I'm so glad I found it on Pinterest which led me to MommaChelle's blog. I hope you give it a try! Let me know how it turns out down below in the comments!

What's your favorite Asian cuisine?

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