Cashew Chicken is one of my favorite comfort foods when the weather is gloomy and I need something to hug me on the inside.
It’s been raining for the last 4 days, and today is nothing different because it’s mixed with ice. As much as I love rain, sunshine puts us all in a better mood otherwise I usually lay in the bed, wrap myself in the blanket and watch TV or read books.
On days like this, I love to cook something to warm me up, something that I can wrap my hands around the bowl and just enjoy the aroma of a homecooked meal.
What better way to comfort your soul and your stomach than a nice bowl of piping hot steamed rice with vegetables and chicken that is literally melting in your mouth… I raise my both hands and say there is nothing better!
Of course, you will find via the internet many recipes similar to mine and this is my version of very simple, delicious and comforting Cashew Chicken served with Rice and Stir Fry Veggies for rainy days like today
Sandra’s Easy Cooking is Amazon Affiliate
- 1 Chicken Breast skinned and cut into
- Â½ Cup Raw Cashews 4oz/113g
- 20 min. Marinade for Chicken:
- 3 Garlic Cloves minced
- 1 Tbs. Oyster Sauce
- 1 Tbs. Soy SauceÂ light
- 1 Tbs. Rice Vinegar or Rice Wine
- 4 Scallions roughly chopped
- Â½ tsp. Red Hot Chili Flakes
- 3 drops of Sesame Oil
- 1 Tbs. All-purpose Flour orÂ cornstarch
- 1 Tbs. Oil for Frying the best oils for frying-peanut oil, sunflower, soybean, canola oil
- 2 Red Bell PeppersÂ (or any other color
- that you have or desire)
- Â½ Cup Green Beans frozen
- 4 Mushrooms sliced
- Â½ Cup Broccoli florets frozen
- Â½ Onion sliced and chopped
- 3 Inch Fresh Ginger minced
- 2 Garlic cloves minced
- Â½ tsp. Sesame Oil
- Â½ tsp. Ground Black Pepper
- Â½ tsp. Red Hot Chili Pepper Flakes
- 1-2 Tbs. Oyster Sauce
- 1 Tbs. Soy sauce light/less sodium, OR to taste
- 1 Tbs. Rice Vinegar
- 5 1/2 Tbs. 1/3 cup Chicken BrothÂ (reduced sodium or sodium free)
- Â¼ tbsp. Sugar you can add up toÂ Â½ tbsp.
- 4 drops of Sesame Oil
- Chopped Scallions green part
- You will need to take off chicken skin and cut the meat into cubes. (Leave theÂ bonesÂ for homemade chicken stock). Once you cut it into cubes, add all the ingredients except the flour or cornstarch. Massage the chicken and let all the pieces get coated, last but not least toss flour and pat it all over the chicken. Cover and let it marinate for the next 20 minutes; Mix ingredients in theÂ separateÂ bowl for the sauce.
- I like to add first chicken to cook before addingÂ vegetablesÂ to the wok or frying pan.
- So after chicken marinated, I add the oil for frying in the wok, preheat it well and add chicken cubes/ or strips. Let it cook for 2-3 minutes, turning pieces few times. AddÂ vegetablesÂ to stir fry and all theÂ seasoning, but try to put garlic and sesame oil last minutes of stir-frying.
- Add cashews, stir and pour over the sauce. Turn off the heat and stir on a hot stove for 10-20 seconds, so the sauce can coat chicken andÂ vegetables.
- For the sauce, you just need to mix everything together and once the chicken andÂ vegetablesÂ are almost done, add sauce and stir. Â Add a little bit of the time and taste,Â if it’s too salty of you then you might add a bit more water-read the notes for more…
- Serve it with Steamed Rice and chopped scallions.
How to make steamed rice: Put the preferably short grain rice in the pot and wash it with cold water 2-3 times or until it’s no longer milky white colorÂ (with this you are cleaning rice of itsÂ starch) Pour water into the pot and add 2 pinches of salt. I put 1 cupful of rice in 2 cups of cold water.
Boil the water until bubbly, then turn the heat to low and simmer the rice for 10 minutes on low heat with the lid on. After 10 minutes, turn the heat completely off and keep the lid on for about 5 minutes. It will steam up to the perfection and just fluff the rice with the fork.
THIS ALSO DEPENDS on what RICE you are using! If you do not have Soy sauce, light or Reduced sodium Chicken stock then I would suggest mixing water with chicken stock. Oyster sauce is salty as well as Soy sauce so youÂ gottaÂ taste it and see what is the right for your taste buds. You can also reduce 1/2 Tbs. Soy sauce and 1/2 Tbs. Oyster sauce in theÂ marinade.
That will reduce sodium too. You can add anyÂ vegetable combo that you haveÂ or like! Substitute Chicken with Tofu.