Over the years I've made sushi, egg rolls, crab ragoons, dumplings, lo mein, fried rice, rice balls, sweet and sour chicken, orange chicken pad thai... you name it, and we've tried to make it at home. What follows is a recipe for at-home cashew chicken. Like most stir fry recipes, it's pretty quick and easy (once you have all the veggies chopped) and using a rotissere chicken makes the prep even faster.
A while ago I made THESE egg rolls:
and froze the extras, so we reheated those tonight as well.
I also use THIS recipe as my go-to for fried rice.
And finally, I absolutely love the Tai Pei brand of potstickers:
A great thing about stir fry is you can totally make it your own. I used chicken and shrimp and then threw in the veggies that we like, but you could use your faves.
Better Than Takeout Cashew Chicken
from Amy's Cooking Adventures
Ingredients
2 cups cooked chicken (I used about 1.5 cups chicken and 1/2 cup shrimp)
1 tbsp olive oil
1 ½ tsp minced garlic (about 3 cloves)
1 cup cashews
¾ cup water
2 tbsp corn starch
2 tbsp white wine vinegar
4 tbsp Hoisin sauce
2 cups cooked chicken (I used about 1.5 cups chicken and 1/2 cup shrimp)
1 tbsp olive oil
1 ½ tsp minced garlic (about 3 cloves)
1 cup cashews
¾ cup water
2 tbsp corn starch
2 tbsp white wine vinegar
4 tbsp Hoisin sauce
Chopped veggies of your choice. I used a handful or two of each:
- broccoli florets
- bell pepper
- broccoli florets
- bell pepper
- mushrooms
- red onion
- carrots
3 green onions, green & white parts sliced
3 green onions, green & white parts sliced
Directions
1. In a small bowl, whisk the water and corn starch together, set aside
2. Heat the oil in a large wok or skillet. Add the garlic and cashews and cook for 1 minute. Add in the chicken, followed by the corn starch mixture. Stir to coat the chicken and add in the Hoisin sauce and white wine vinegar. Stir and simmer over low heat for 5 minutes or until the sauce has thickened.
3. Meanwhile, heat another tablespoon of oil in a second wok or skillet. Add the mushrooms and saute until soft (3-5 minutes).
4. Remove the chicken mixture and the vegetable mixture from the heat and stir together in a large serving bowl. Garnish with green onions. Serve over rice with soy sauce to taste.
3. Meanwhile, heat another tablespoon of oil in a second wok or skillet. Add the mushrooms and saute until soft (3-5 minutes).
4. Remove the chicken mixture and the vegetable mixture from the heat and stir together in a large serving bowl. Garnish with green onions. Serve over rice with soy sauce to taste.
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