Cashew Chicken Stir Fry

First things first… no, I did not take this picture and no, I did not make this recipe. I did, however, make something that looks pretty darn close I just forgot my camera’s memory card at work. Ugh, I know, the ultimate bloggy no-no. Oh well, sue me.

Mr. Blue Eyed Yonder and I tried our hands at a little Thai cuisine and made Cashew Chicken stir fry. I even dug into the back of the cabinets to find these adorable asian-styled bowls and plates that I’ve had forever but always forget to use.

I know most people would gasp at the idea of not serving rice with an Asian-style dish, but in addition to spending some time sans sugar, we’re also steering clear of processed flours and grains. Just trying to pack a little more wholesome goodness into our diets. We skipped the rice and added steamy bowl of coconut soup to the meal. To tell you the truth I didn’t miss the rice at all. This dish really packs in the flavor!

Cashew Chicken Stir Fry
adapted from Darlene Schimdt

2-3 chicken breasts, cut into bite-size pieces or strips
1 small cooking onion, diced
3-4 cloves garlic, finely chopped
1/2 to 3/4 tsp. dried chili flakes
1 lemongrass stalk, pale section sliced and minced
4 green onions, cut into thirds
3 cups chopped broccoli or baby bok choy, chopped into square bite-size pieces
1/2 cup cashews, dry roasted, unsalted
2 cups shiitake mushrooms, sliced
marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
1/4 cup chicken broth or white wine (or white cooking wine or sherry)

3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp brown sugar

1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
1-2 Tbsp. oil for stir-frying

Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.

In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).

Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

Add the broccoli and continue stir frying until it softens and turn bright green (about 3 minutes).

Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

Do a taste test for salt and sweetness (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more soy sauce.

Posted 8/25/11, Topic: Eats

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