Wednesday, January 19, 2011

cashew chicken.

Cashew Chicken from Michelle:

2 cups chicken, cut into bite-size pieces
1 cup cashews
2-3 cloves garlic, crushed
1 onion, cut into bite-sized pieces
1 to 2 ribs of celery, optional
1/4 cup oyster sauce (on Asian aisle)
1/4 - 1/2 tsp. red pepper flakes, according to taste
2-3 green onions, cut into 2-3 inch pieces
4 tsp. sugar
1 tsp. bullion plus 2/3 cup water
a handful of fresh chopped cilantro (optional - definitely changes the flavor of the dish, depends what you're in the mood for)

Heat small amount of oil in pan, cook garlic until tender, careful not to burn. Add chicken and cook most of the way. Add other ingredients, except green onions and cashews. Cook until onion is softened, but still somewhat crunchy. Add green onions and cashews. I don't actually add the cashews because Nate doesn't like them, so I just served them on the side and sprinkle them over my own serving. Maybe a good idea for guests too in case someone is allergic or doesn't like nuts. Serve over rice.

No comments:

Post a Comment