Gold Medal Dinner?
Posted on 12 August 2008 by joy
I’m getting together with friends tonight to watch some Olympic madness. I think we’ll be watching Hockey and Handball. No matter what sport is on, it’s the Olympics! It’s inherintly exciting!
Tonight, for our Olympic Madness get together we’re serving, what else, but Chinese food. How could we not? I’m in charge of the Cashew Chicken. I found a great recipe on Epicurious that I’m going to give a try.
There’s no time to waste! Get your Olympic Madness and Chinese food party in the works. It’s definitely loads of fun, and it only comes around every four years! Get to it!
Chicken and Cashew Stir Fry
Gourmet May 2007
1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
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Tags | chinese food, healthy dinner, healthy dinner recipe, recipe
