Jackson Cashew Chicken

This is a fun stir fry that pleases a crowd and comes together quickly. As written it is mild, but you can kick it up a notch with some crushed red pepper flakes, or chili sauce, either during cooking or on a serving. I served this with coconut rice, substituting some of the water with coconut milk, and the crowd wooed!

2 lb boneless, skinless chicken thigh, cut into 1-inch pieces

4 cups broccoli flowerets (about 2 crowns)

2 bell peppers (I used red and yellow), cut into strips

1 onion peeled and cut into thin wedges (optional)

1 cup whole roasted cashews

2-3 cloves garlic, minced

1-inch fresh ginger, minced

Sauce:

1/3 cup soy sauce

2 Tbsp honey

1 Tbsp sesame oil

1 Tbsp black vinegar (or rice vinegar)

1/2 cup chicken broth

2 rounded tsp cornstarch

Heat a wok or large skillet on high. Add a dash of avocado or canola oil and swirl. Add the chicken and stir fry for about 4-6 minutes, until the chicken has browned a bit and is cooked through. If your chicken releases a lot of water, spoon it out and add to the chicken broth on the side. You want the chicken to brown in oil, not boil in broth. When browned, remove the chicken to a bowl.

Add a dash more avocado oil to the wok and add the broccoli, peppers and onion and stir. Add 2 tablespoons water to begin a steaming process. Stir fry for about 3-5 minutes, staring almost constantly. The veggies should soften just a bit and start to brown after the water evaporates. Set veggies aside in a bowl.

Add cashews and just a dash avocado oil to the wok. Stir fry to brown the cashews just a bit, about a minute - careful; they burn quickly. Add the garlic and ginger and reduce heat to medium-low. Cook, stirring, for about 2-3 more minutes.

Add the soy mixture to the cashews and bring to a boil. Now whisk the cornstarch into the cold broth and pour into the boiling soy mix. Stir for a minute or so until the sauce thickens.

Return the chicken and the veggies to the wok and toss to mix well, and to reheat the chicken and veggies.

Serve over rice and garnish with sesame seeds.

Serves 6-8.

Cook's Notes: You can substitute any vinegar you have for the black vinegar. Or just use lemon juice.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Cuisine Eric

Search This Blog