Cashew Chicken

Ease: 3/5     Kid-friendliness: 3/5     Taste: 5/5     Time: 3/5

Prep: 25 minutes
Cooking time: 6 minutes

Cutting up chicken into bite sized pieces is probably my least favorite food preparation activity. It is so laborious! But I love a good stir-fry and this one is a new favorite. It's not the greatest for small kids because of the nuts, so I had to make a little bit without nuts for my son, but my daughter liked the nuts. My husband and I (before kids) used to go to a restaurant called Brewster's, mostly because they have an awesome beer sampler tray, but also because they had a really good cashew chicken dish. This recipe reminded me of that. All the meal needed was a cold Brewster's beer.

What you'll need:

• 3 Tbsp soy sauce
• 1 Tbsp rice wine or dry sherry
• 2 tsp ginger
• 500 g skinless boneless chicken, cut into bite-sized pieces
• 1 tsp Worcestershire sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp cornstarch
• 3 Tbsp canola oil
• 2 green onions, chopped
• 1 C salted roasted cashews
• streamed rice, for serving

In a large bowl, stir together 2 Tbsp soy sauce, the wine, and the ginger. Add the chicken and turn to coat. Set aside for 15 minutes.

Meanwhile, in a small bowl, combine 2 Tbsp water, 1 Tbsp soy sauce, Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. 

Heat a large frying pan (or wok) over high heat and add 2 Tbsp canola oil. Remove and drain the chicken from the marinade, and discard the marinade. Add the chicken to the pan and stir-fry until opaque (~3 minutes). Transfer the chicken to a bowl. Return the pan to medium heat and add 1 Tbsp canola oil. Add the onions and stir-fry for 10 seconds. Return the chicken to the pan and add the cashews. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly (~1-2 minutes). Serve with rice!

And Happy September Everyone! Can't believe we burned through August like that...