Catching up on a couple of weeks recipes here. Prepare for the deluge.
I cooked this along with the sesame noodles as I was suffering from the dearth of asian cuisine available in my area. So here’s a little stir-fry that’ll calm some of those cravings.
1 lb. chicken breast, cut into cubes
2 tsp cornstarch
1 tbsp cooking sherry
.5 tsp ginger root (peeled & grated) (I took about a 1.5″ knob and grated it)
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sugar
4 tbsp vegetable oil
4 garlic cloves, diced
1 green pepper, cut into bits
1.25 cups whole cashews
1 tsp sesame oil
2 tbsp water
2-3 cups rice, steamed
1. Heat the oven to 325F. Place the cashews on a baking tray on a single layer. Place in the oven for ~7 minutes, stirring as necessary as the tops brown. Remove from oven and set aside.
2. Place chicken in a bowl. Add green pepper, cornstarch, sherry, and ginger.
3. In another bowl, combine soy sauce, hoisin, sugar, and water. Mix until the sugar is dissolved and set aside.
4. Pour oil in stir fry or wok, add the oil and cook at high heat. When the oil is just beginning to smoke, add the garlic and stir. They will brown quickly.
5. Add chicken mixture to stir fry. Stir constantly until chicken is almost done, around 1-2 minutes.
6. Reduce the heat to medium-low and add the soy sauce mixture. Stir until the sauce is well blended into the chicken. Add cashews and sesame seed oil and mix the dish well. Serve immediately over a bed of rice.
Review: 3/5. This one was actually better as a left over (possibly because I was satiated from the sesame noodles, but more likely because the sauce marinaded the chicken well). I would definitely do it again, though I would add onion and some dried red peppers for texture and spice.
Cost: $10-12 (not counting sauces or oils)
Serves: 3 (2 if you like it a lot, 4 if you dole out the portions)
I actually used ginger that I grated myself straight from the root. For those that don’t know me, this is a big deal – I freakin hate ginger. After playing around some with fresh ginger, I think perhaps I just hate pickled ginger.