Let me just start by saying that this recipe is so good! I usually don’t try to make Chinese food on my own – mostly because I never want to buy the long list of strange ingredients (fish sauce, hoisin sauce, oyster sauce, etc.). I mean, when else will I use stuff like that?! It’ll just sit in my fridge for months until it goes bad and I throw it out.
I decided to make this one because it only called for 1 ‘strange’ ingredient – oyster sauce. And that oyster sauce was pretty cheap at Market Basket 🙂
Also, the recipe was in the ‘Dinner Tonight’ section of this month’s Cooking Light – meaning that it’s quick and easy. Cooking Light says that it should only take 30 minutes to make.
I’d say the most time-consuming part of this recipe is preparing the ingredients (measuring sauces, chopping vegetables). This is a recipe where practicing ‘mise en place‘ is key; lay everything out on the counter, chop and set aside the vegetables… and then you’ll be good to go and the recipe will seem ten times easier. You’ll go crazy trying to pull everything out of your cabinets and measure and chop as you go.
I’ve already stated that I loved this recipe, but Stas loved it as well. He works next to Chinatown and used to have Chinese food a lot, so he doesn’t like it much (I’ve since started packing his lunch every day – lucky guy!) . In addition, he’s not a ‘sauce-guy’… but he couldn’t get enough of this sauce. I served it with white rice and he loved the combo of the sauce & white rice.
Chicken and Cashews
adapted from Cooking Light, May 2009
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup fat-free low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onions
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/4 cup chopped unsalted dry-roasted cashews
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes.
3.Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute.
4. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with cashews.
The original recipe called for 1/2 cup chopped celery to be added with the onions & red pepper, but I hate celery so I skipped it.
It also called for sliced green onions to be added with the cashews, but the grocery store didn’t have any!