It has been quite some time since I have posted here so I would like to formally apologize to my co-blogger(s) and to our followers. Four months ago we added a little angel to our family and creativity, in the kitchen, has been put on the back burner for a while.
That being said, quick and easy meals have become the newest installment in our culinary handbook. My wife has recently become engrossed with Pinterest and has been selecting meals from other "Pinners" that look easy and sound tasty. I slightly modified this recipe tonight and man was it delicious! Here is what you will need:
2 Chicken Breasts Cubed
1 Tbsp. Cooking Sherry
2 Tbsp. Soy Sauce (We use low sodium)
3 Tbsp. Oil
1 Tsp. Red Pepper Flakes
3 Green Onions, Sliced Diagonally
2 Cloves of Garlic, Minced
1/2 C. Unsalted Cashews
For the Finishing Sauce:
4 Tbsp. Soy Sauce (We use low sodium)
1 1/2 Tbsp. Cornstarch
4 Tsp. Sugar
2 Tsp. White Vinegar
Combine 1 Tbsp. low sodium soy sauce and 1 Tbsp. of cooking sherry in a bowl with the cubed chicken and allow to marinade.
In a small bowl, whisk together 4 Tbsp. of low sodium soy sauce, 1 1/2 Tbsp. of cornstarch, 4 Tsp. of sugar, and 2 Tsp. of white vinegar. (MY advice is to add the cornstarch last or you will have a hardened clump to deal with.)
Drain the marinaded chicken and heat 3 Tbsp. of oil in a wok on high heat. Add the red pepper flakes to infuse the oil (This will add to the heat but in a good way!). When you start to see bubbles on the red pepper flakes, add all of the chicken. Allow the chicken to sit for a minute before turning to get a golden brown color to it. Turn the chicken, and add the garlic. Cook the chicken until done and add the cashews. Remove the wok from the heat and immediately add the finishing sauce, continually stirring. The sauce will thicken almost immediately but keep stirring until the chicken is well coated. It will have a "candied" look when it is complete. Sprinkle with green onion and serve with some jasmine rice, enjoy!
You can find the original recipe by following this link: