I think Spring is on its way! I sure hope so. I need sunshine, warm weather and Spring flowers! My Daffodils and Hyacinths are up and started blooming this weekend! I just love my gardens and can’t wait to see all of the returning perennials and some new ones I planted last Fall. I planted some new Little Business red blooming Daylilies as well as a few cool looking orange with black spotted Tiger Lilies! Both of which are supposed to bloom most of the summer and into Fall. We’ll see… I hope they’ll do well this year. I love anything that I don’t have to replant every year and has a long blooming season, however I do have a few annual favorites to fill in the gaps that I start by seeds as well as a variety of pepper plants for my vegetable garden. Need to start those this week! Indoors of course. Spring fever!
OK, on with my recipe for today. It’s post number six in my Asian series! I will have one more for Wednesday and that will wrap up this series. I have some other fabulous recipes that I want to share with you, so come back and visit often!
Today is Cashew Chicken. Another one of my favorites. It’s the perfect marriage of chicken, cashews, broccoli and a deep rich mouthwatering dark sauce. The hardest part is waiting for the rice to cook. There’s only a little prep involved and quick cooking makes this a good weeknight meal.
TIP: If you plan the day/night before, go ahead and make the rice and put it in the fridge. Then all you’ll have to do is steam it in the microwave by making a well in the center of the rice, adding a Tablespoon of water and cover it with plastic wrap or lightly lay a lid on top (but don’t seal it). Cook it on high power for 1-2 minutes depending on the wattage of your microwave. Easy peasy! The well in the center of the rice will allow a more even heat distribution. The center tends to take longer to heat up and the well will keep you from having to stir so much! This also works for pasta!
Look for these other Asian dishes! As I add these recipes to the blog, I will come back and add the link for easy access. Asian Salad with Marinated Beef Flank Steak, Asian Salad Dressing, Sesame Chicken, Shrimp Fried Rice, Lettuce Wrap, Thai Basil Chicken and Beef with Broccoli and Snow Peas.
My first post was Pan Seared Ahi Tuna with Ginger Sauce. The ginger sauce has an Asian flair with lots of fresh ginger. I use the sauce on both tuna and salmon. Check it out!
Here’s how I make it.
In a medium size bowl, add the ketchup, brown sugar, garlic, fresh ginger and red pepper flakes. Ketchup? In Chinese cooking and not just for hamburgers and hot dogs? Yep, ketchup.
When I started making Sesame Chicken, I have to admit, I saw ketchup as an ingredient that was so_not_Chinese. In fact, I hunted all over for the “real” ingredients that this American condiment took the place of. Well, I’ve learned something interesting since I’ve started cooking Asian/Chinese dishes. Ketchup is not as American as I thought! After reading multiple articles and explanations about the origin of ketchup, I discovered it probably originated in CHINA! Really? I was in disbelief. So, yes, it is common to find ketchup as an ingredient in Asian/Chinese cooking.
So, add that Chinese/Cantonese/Fujian sauce known as Ketchup/Catsup to the sauce.
Pour in the soy or tamari sauce. To help control sodium and salt, use a light or low sodium soy or tamari sauce.
So, what is the difference between soy sauce and tamari sauce? Here’s the short answer. Soy sauce is made from soy beans, some kind of wheat, water and salt. Tamari is made from soy beans, water and salt which makes it gluten free. If you’re on a gluten free diet, you should always use tamari sauce.
Mix well and set aside.
In a medium pot, bring the broccoli and water to a boil and cook 3-4 minutes until it’s fork tender. Drain and set aside. I love broccoli in most Asian dishes. I just think it completes it!
Cut the chicken breast into 1-2 inch pieces and coat with the cornstarch.
In a wok or large skillet, heat the oil over medium-high heat. Add the chicken and brown both sides.
This will take about 3 minutes per side.
Pour in that rich dark sauce and bring to a boil.
Reduce heat to medium-low and cook 4-5 minutes until the sauce has thickened. This is the second job for the cornstarch. It not only helps brown the chicken and give it a bit of a crispy outside, it also thickens the sauce.
Add in the cashews and stir. You can control the salt content by using unsalted cashews.
Throw in the broccoli and toss to coat.
Serve over white, brown, jasmine, basmati or any other favorite rice.
Mouth watering delicious! And EASY! This sauce has a deep rich, slightly sweet flavor and compliments chicken so well! It’s a meal all in one for us. You’ve got your protein, vegetable, the crunch from the cashews and starch all in one.
Here is my Pan Seared Ahi Tuna with Ginger Sauce. The ginger sauce has an Asian flair with lots of fresh ginger. I use the sauce on both tuna and salmon. Check it out!
Tell me your favorite Asian sauce for chicken or noodles? I just love sauces.
Here’s the printer friendly recipe.