Tuesday, March 31, 2015

Tasty Tuesday - Cashew Chicken Stirfry

I made two batches from this recipe.

5 to 6lbs of chicken thighs (go on sale a lot and much tastier than white meat chicken in my opinion)
3/4 cup of soy
1/3 cup of red wine or cooking sherry
1 T fish sauce
2 teaspoons of minced garlic (one for each bag of chicken that you make)
2 teaspoons of minced ginger
1 teaspoon of crushed red pepper
2 cups of cashews
2 teaspoons of sesame oil (one for each meal)
1/2 pound of assorted veggies (I used snap peas, carrots, broccoli and zucchini)

1 gallon bag and 1 sandwhich bag.  Make one meal to eat and one to freeze :)

Cut chicken into bite sized pieces and divided in half. Put half in gallon bag.  Don't forget to label the bag

Combine the soy sauce, wine, and fish sauce in a bowl.  Divide among 2 things of chicken.  Divide spices between the 2.  Put 1 cup of cashews in sandwich bag and freeze with the chicken. Seal and freeze one.

For the one you are cooking:  Heat sesame oil in skillet. Cook the chicken and sauce over medium heat for 15 minutes.

Remove chicken.  Saute veggies for 5 minutes in the skillet.  And the chicken back for 5 minutes.  Add cashews. YUM!

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