Friday, May 25, 2012

Spicey Cashew Ginger Chicken

At one time we were a big stir fry family. My kids used to take stir fry leftovers for their lunches several times a week.  At the end of every student teacher conference the new teacher would always want to know how we got our kids to eat veggies. Well, they grew up from the time they could eat real food on stir fry. To this day it is one of the hits in the family.
However through the years it seems to have faded to the wayside until I was browsing Carolyn's site: All Day I Dream About Food and decided to go for it. I have of course thrown my own spin on it and was met with oh's and ahs from my husband and of course the "why haven't we been eating this"? So dust off the WOK.... here we come
Stir fry over Quinoa


Ingredients:

Sauce
4 TBS soy sauce
2/3 cup water
1tsp xantham gum
1 tsp red pepper flakes

set aside, it will thicken while it sits. If it needs to be a bit thicker, add a touch more xantam gum




Stir Fry
2 Tbs oil
2 Tbs sesame oil
2 lbs boneless, skinless chicken breasts
1/2 white onion slivered
1Tbs fresh ginger-grated
1 red pepper-slivered
3 cups broccoli florets-slightly steamed
1 cup crimini mushrooms-sliced (or your favorite)
1/2 cp cashews-toasted

 Preparation: In a small bowl, whisk together the sauce ingredients.
Heat half the oil in a wok or large skillet on med-high. add chicken and cook on each side. 3 to 5 min. Remove & set aside.
Add remaining oil. When hot add vegetables except mushrooms and cook stirring frequently, 3 to 5 min until slightly tender.
Add chicken, mushrooms & cashews. Stir sauce, add to pan. Stir to coat, simmer to thicken a bit more up to 1 minute.

        Serve over Quinoa simmered in chicken broth instead of water
(makes it much more delish in a savory dish)

My other Recipes using Quinoa:
  Stuffed Peppers
  Chicken Quinoa Tabouli

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