Sometimes, you are just in the mood for Chinese food, but you want it to be semi- healthy. That’s where this recipe came in. Beef lomein without all the MSG and junk. I know exactly what went into it, and used whole wheat pasta, of course!
My husband thought it was delicious, but actually thought I should have used tofu in place of the steak. That’s pretty unlike him, but I think the tofu would have been better, especially if it was marinated in the delicious sauce. Continue reading
Want the taste of Chinese food in your very own kitchen? This month’s link up is Chinese Food, and we decided to report something from our archives. This is a favorite of ours, and if you haven’t tried the recipe yet, it’s definitely time to give it a shot! Continue reading
It’s really amazing how so few ingredients that all already have a permanent space in my kitchen can come together in such different and delicious ways! This fried rice is different than what you’d get at a Chinese restaurant, because rather than the egg being mixed in, it tops off the rice. It’s better this way (because you know how I feel about runny egg yolks)!
For some reason I was really craving Chinese food. So I found this recipe, printed it out and hung it up on my fridge. I went to Trader Joe’s and I bought a bag of cashews. I found kosher hoisin sauce. I defrosted some chicken cutlets that had been hanging out in my freezer. And now dinner for the next night was planned and prepared, so I went out for dinner with some friends. When I came home, I discovered that David cooked the chicken for dinner tomorrow! And we didn’t have any more cutlets, but we had plenty of chicken! So I didn’t want to shop for more chicken. So I gave up, the rest of the ingredients all sat unused and unloved in the kitchen and the recipe stuck to my fridge. Until one day I decided to buy chicken cutlets again and make cashew chicken for dinner!
Why am I telling you all of this? Well, I don’t want you to make the same mistake I did. Make this chicken! It comes together really quickly, it’s healthy (add more veggies when cooking to make it even healthier!) and the leftovers make a great lunch.
Next time I have a craving for something new, I think I’ll try sweet and sour chicken.
Cashew Chicken slightly adapted from Thyme for Wine
- 1 1/2 lbs. boneless, skinless chicken breast, cut into 1” cubes
- 1 tablespoon cornstarch
- salt and pepper
- 2 tablespoon vegetable oil, divided
- 4 cloves garlic, minced
- 3 ancho peppers, cut into 1” pieces
- 5 leeks, cut into 1” pieces (I only had leeks, so I used those instead of scallions, which would make more sense)
- 2 tablespoon rice vinegar
- 3 tablespoons hoisin sauce
- 1/4 cup water
- 3/4 cup toasted cashews (4 oz)
- Toss the chicken in the cornstarch in a medium bowl until coated. Season with salt and pepper.
- In a large cast iron skillet, heat half the oil over medium-high heat. Cook half the chicken, tossing for about 3 minutes until browned. Transfer to a plate.
- Add remaining oil and chicken to the skillet, along with the garlic, green pepper, and leeks. Cook, tossing for another 3 minutes until chicken browns.
- Return first batch of chicken to the pan. Add vinegar; cook for about 3o seconds until evaporated. Add hoisin sauce water; cook another minute tossing until chicken is cooked through.
- Remove from heat and stir cashews.
- Serve immediately over rice.