Thursday, February 7, 2008

Friday Night Bites Stir-fry

Slacker Mama, this one's for you! We ended up making this again this week so I could make sure I had the recipe right. It is a keeper.

Have a great weekend everyone.

Cashew Chicken

1 pound boneless, skinless chicken breasts, cut into small pieces
2 T flour
1/4 t salt and pepper
2 t sugar
3 T oyster sauce, divided use
2 T canola oil
1/2 c white wine
1 medium onion, chopped
3 cloves of garlic, minced
2 stalks of celery, chopped
1/2 c cashews
1 small can of baby corn (if you can't find any, substitute whatever vegetable you like)
1 c of snow peas
1 c of broccoli florets


Mix the chicken, flour, salt, pepper and sugar together in a bowl and then toss in 2 T of the oyster sauce and let sit for 15 minutes.

Heat 2 T oil in a wok or large saute pan over high heat. Add the onions, garlic and celery and cook for 2-3 minutes. Add the chicken and cashews and stir continuously. The mixture will be somewhat "thick" because of the flour. Once the chicken is fully cooked (about 5-6 minutes), add the wine, additional T of oyster sauce and vegetables. Cook until the vegetables are tender. Serve over brown rice.

2 comments:

slacker mama said...

YAY! Thanks! Actually, cashew chicken is on the short list of what John orders when we do take out...so this will work out well!

I'll be putting this in the menu next week!

Deep in the Heart said...

Finally tried this and loved it. Thank you for putting all the veggies in. That's always my favorite part of Chinese food. I'm sure Slacker Mama would agree since she has the strange aversion to celery. Now she can pick out the celery and go for the snow peas.