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Cashew Chicken Stir-Fry

July 28, 2009

Another super simple recipe here. Can you tell I don’t have much patience cooking some nights? It really depends on what time it is and how hungry I am. After hitting up two different grocery stores and lugging 5 bags of groceries, I came home famished and ready to eat the entire fridge. How do people spend so little on groceries? Maybe it’s because my fridge is pretty sad right now, but I spent over $100 worth in groceries today. Somewhere my parents are clutching their credit cards lol. And I am so conscious of what I buy too! I don’t get it..can anyone help me lower my bill by like 70%??

Anyways,  I was inspired by a bag of roasted cashews I picked up today. I made a lighter version of the infamous kung-pao chicken dish we all love at Chinese restaurants. This dish really packs the heat with the red pepper flakes and the water chestnuts gives each bite a nice crunch. I love topping savory dishes off with nuts because it adds a completely new dimension to the dish. The salty nuts compliments the hoisin glazed chicken perfectly. Like most of my other meals, feel free to sub the chicken for tofu in this dish. I actually did that tonight, while B had chicken, I had tofu. Enjoy!

Cashew Chicken Stir-Fry

Serves 2

1 pound boneless, skinless chicken breast, cut into 1-inch cubes or 1/3 block of firm tofu

1/2 tablespoon cornstarch

salt and pepper

2 garlic cloves

4 scallions

1 medium red bell pepper

1 can water chestnuts, diced

1 teaspoon red pepper flakes

1 tablespoons rice vinegar

1.5 tablespoons hoisin sauce

2 tablespoons raw cashews, toasted

1 cup cooked brown rice


1. In a medium bowl, toss the chicken/tofu with the cornstarch until the chicken is coated; season with salt and pepper

2. In a large nonstick skillet, cook the chicken, tossing often, until browned, about 6 minutes. Add in bell pepper, water chestnuts, garlic and vinegar and cook until evaporated about 30 seconds.

3. Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through. Remove from the heat. Stir in the scallion greens, cashews and red pepper flakes. Serve immediately over rice.


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