EASY & DELICIOUS
After a long week of hard work, Friday nights is usually my take out night. The choice is simple. It’s either Pizza or Chinese food. But sometimes, when I’m on a strict budget I would opt out on ordering and instead making my own Chinese dish for a fraction of the cost.
So I decided to make my own Chicken and Cashew Stir Fry dinner and believe me, it came out just as it was made in a restaurant. My kids devoured it, too! When it comes to cooking Chinese Food, I find it the easiest to make because most of the ingredients are readily available in my pantry.
There are many variations of Stir Fry Sauce and I decided to use my own and it goes well with anything. It’s a great sauce for Chow Mein noodles as well. You pair this dish with steam rice or you can mix in Chow Mein noodles as a full meal. For an authentic feel, use Chinese bowls for serving and a pair of chopsticks.
Ingredients:
Chicken and Cashew Stir Fry:
- 4 Boneless Chicken Breasts, cut in bite size pieces
- ½ cup of Flour
- ½ tsp Salt
- ½ tsp Ground Pepper
- A handful of Cashew Nuts, toasted
- 5 Bok Choy, rinsed and cut up
- 1 Red Bell Pepper, cut in bite size pieces
- 1 Yellow Bell Pepper, cut in bite size pieces
- 1 medium sized Yellow Onion, cut in bite size pieces
- Cooking Oil
Stir Fry Sauce:
- ½ cup Soy Sauce
- 3 cloves Garlic, minced
- 4 tbsp Hoisin Sauce
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Brown Sugar
- 2 tbsp Ketchup
- 2 tbsp Chili Sauce
- ½ tsp Sesame Oil
- ½ tsp Grated Ginger or Ginger Powder (I would prefer fresh Ginger.)
Directions:
- Prepare the sauce first by combining all the ingredients in a bowl. Mix well, set aside and let the flavours incorporate.
- Combine flour, salt and pepper in a large Zip Lock bag. Add the chicken pieces and coat well.
- Prepare a frying pan with cooking oil. Heat at medium. Add chicken pieces carefully in the pan and let it brown each side for 10 minutes until cooked. Set aside chicken pieces in a plate lined with paper towel.
- Add more cooking oil in the pan if needed. Add the onions and let it sweat for 2 minutes. Add the bell peppers and Bok Choy in the pan with the onions mixing it around for about 4 minutes until Bok Choy is soft but not over cooked. Add the chicken pieces, cashew nuts and sauce and stir fry for about 3 minutes. Turn off the heat.
- Prepare the Chinese bowls with steam rice or noodles. Serve the Chicken and Cashew on a platter. Have a tall glass of Tsing Tao beer if you like. Eat well and drink well.
Enjoy!
