I’ve always been a fan of stir-fries. Crisp veggies, tender strips of various proteins, savory sauces, rice – the perfect one dish meal. I came across this recipe when browsing old issues of Cook’s Country Magazine. I love their recipes because they are usually very easy. Wonderful on those nights when you just don’t feel like cooking!
I’ve always got a cache of boneless skinless chicken breasts, and we adore snow peas in this house…so I knew this one would be a winner.
On another note – can anyone believe it’s November already? This year has just flown by. I’ve signed up for a cooking class at the local community college. I have to wear a chefs jacket and hat – it’s so much fun! It is an International Cuisine course. This semester is mainly focusing on Asian and Caribbean cuisine. I have another 3 weeks of class, and I’m looking forward to signing up for another in the spring. Hoping to make a few “foodie” friends in the area. Not many of my friends really enjoy cooking, so I’d certainly like to find some who do!
Anywho, enjoy the cashew chicken. Really was a great dinner!
Marinade and Sauce
1/2 cup mirin
6 tbsp soy sauce
2 tbsp + 2 tsp toasted sesame oil
2 tbsp + 4 tsp cornstarch
4 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
3 tbsp Worcestershire sauce
2 tbsp vegetable oil
8 oz snow peas, halved crosswise
1 tbsp grated fresh ginger
6 garlic cloves, minced
1/4 tsp red pepper flakes
1 (8 0z) can whole water chestnuts, drained and sliced
1 cup toasted cashews, half of them roughly chopped
1. Whisk 3 tbsp mirin, 2 tbsp sesame oil, and 2 tbsp cornstarch in large bowl. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 2 hours.
2. Whisk broth, Worcestershire, remaining mirin, remaining soy sauce, remaining sesame oil, and remaining cornstarch in separate bowl and set aside.
3. Remove chicken from marinade and pat dry with paper towels. Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat until just smoking. Brown half of the chicken, stirring occasionally, until no longer pink, about 4 minutes. Transfer chicken to plate. Repeat with additional 2 tsp oil and remaining chicken.
4. Add remaining vegetable oil to empty skillet and heat over medium-high heat until shimmering. Cook snow peas until bright green, about 1 minute. Add ginger, garlic, and pepper flakes to pan and cook until fragrant, about 30 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring constantly, until sauce is thickened, about 2 minutes. Return chicken, along with any accumulated juices, to skillet and cook until heated through, about 1 minute. Remove from heat, stir in cashews. Serve.