Cashew chicken stir fry ree drummond8/11/2023 ![]() ![]() Let’s just say that when I was assembling the list of ingredients for the photo, my house was not a quiet, calm, peaceful, mellow place. Now’s the perfect time for me to tell you that I totally botched the “Cast of Characters” photo and won’t even show it to you because it’ll just confuse things. Some people go on a cabbage diet others do a total body cleanse. I love following Christmas week with Asian food. You can throw in whatever veggies you have on hand-that’s exactly what I did last night-and tweak the flavors to suit your fancy. TESTED & PERFECTED RECIPE - This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better. ![]() Make stir fry tonight! It’s easy, versatile, quick, and has nothing to do with typical holiday fare. Purple beef is not appealing, unless your guests are wolves. Note to self: make sure the inner core of your rib loin is completely thawed before you put it in the oven. And often complicated, as my prime rib from Saturday night can attest. And the food-it’s always so abundant and rich and fattening…and yummy. I loved Christmas ’round these parts and had a wonderful time, but there’s something about the pace of the holidays that makes me want to take a four-month nap when it’s all over. I don’t think I’ve ever been more glad to see Monday in my life. Eat with chopsticks if you want to feel really cool.Add ½ cup cashew halves to make it even more yummy.You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.Sauce should be much thicker.Īt the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil.ĭump in cooked chicken. Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Add red bell pepper and cook for 30 seconds. When brown and just cooked through, remove to a separate bowl.Īdd additional 1 tablespoon peanut oil to same skillet. When it’s hot, drizzle in 2 teaspoons peanut oil.Īdd meat to skillet and fry quickly, stirring around for 2 to 3 minutes. To begin stir fry, heat skillet or wok over high heat. Measure an additional ¼ cup chicken broth. Prepare all vegetables and have them ready. After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil.Then add in the cashews, water chestnuts, & 1/4 c water to thin the sauce (if needed). It’s gonna get EXTREMELY sticky, but have no fear! It mixes in well….so do that next! Mix the remaining 1/4 c of coconut Aminos with the tsp of guar gum. Add in the sauce sitting off to the side. Add in the red wine to deglaze the skillet and mix that up. ![]() Add the chicken and cook until the chicken is done.Īdd in the garlic, peppers, and the 2 tsps of ginger that’s left and cook for a couple of minutes. Heat 1 TBS oil in a wok or fry pan over medium-high heat. Season the chicken with salt and pepper and heat the coconut oil in a large skillet over medium high heat. Cook the Chicken & Cashews: Pour marinated chicken into a colander to drain excess marinade. In a bowl combine the vinegar, erythritol, fish sauce, sesame oil, ¼ cup of the coconut aminos, and 1 tsp of ginger. 1 small can of chopped water chestnuts, drained 1-5oz pack of cashews, roasted & unsalted 1 tsp guar gum (see the original recipe of Ree’s for how to use cornstarch or arrowroot powder instead). Soy Sauce (plus Extra To Drizzle Over Meat) 3 tbsp. Sesame Oil (plus Extra To Drizzle Over Meat) 1/2 c. 2 packs of boneless, skinless chicken thighs chopped into small pieces (8 thighs total) 10 mins Total Time: 30 mins Ingredients 3 whole Chicken Breasts (or Other Meat), Cut Into Pieces 1/2 tsp. 1/2 cup coconut aminos (or low sodium soy sauce) DIVIDED 2 drops of liquid stevia (you could just add in a tbsp or two of honey) ![]()
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