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Cashew Chicken and Veggie Stir Fry

Serves 2

Ingredients - sauce

  • 1 tbsp oyster sauce
  • 1 tbsp lime juice
  • Dash cayenne pepper (to taste)
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • Ground white or black pepper to taste
  • ½ tbsp fish sauce, optional

Mix all ingredients together and set aside.

Ingredients - chicken and veggies

  • ½ lb organic chicken tenders or breast, brined in salt and water
  • 1 tbsp extra light olive oil for stir frying
  • 2 cloves garlic, pressed
  • ¼ cup organic chicken stock*
  • 4 slices ginger, peeled
  • 1 carrot, sliced diagonally
  • 1 rib celery, sliced on the diagonal
  • ½ cup onion, sliced thinly
  • ½ cup snow peas, ends trimmed
  • ½ cup shitake mushrooms, sliced
  • ¼ cup raw cashews, toasted until browned and fragrant

Method

1. Mix sauce ingredients and set aside.

2. Brine chicken for several hours. Rinse and cut into small slices.

3. In medium bowl, toss chicken with ½ tbsp of fish sauce (optional).

4. Heat oil in large pan to 350°, add garlic and ginger and sauté; don't brown garlic. Add chicken in even layer, turning once until browned and just cooked through. Transfer chicken to large clean bowl.

5. Pour chicken stock into pan and bring to simmer, scraping up any brown bits. Add carrot and sauté, then add celery and sauté, then add onion and sauté, then pea pods and sauté. When just getting to crisp tender, add mushrooms. Sauté briefly and then put veggies in bowl with chicken.

6. Add sauce mix to pan and simmer until reduced. Return chicken and veggies to pan, to to cover with sauce, stir, and get hot again.

7. Stir in cashews and serve.

*Sub out various liquids or mix them (sherry, water, stock). Aji-Mirin sweet cooking rice seasoning is an alternative.

SD! Test Kitchen/March 2021


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