Tuesday, January 19, 2010

What's for Dinner 1/19/2010

-Cashew Chicken (recipe below)
-Broccoli with Oyster Sauce (recipe below)
-Jasmine Rice

Yum, yum, yum! Better than takeout, healthier than takeout, cheaper than takeout. Can you say "winner, winner chicken dinner?!?" We stuffed ourselves silly on this meal. The only downside was that this meal does have a large amount of sodium in it, so if you're watching your sodium intake you may want to stay away. Otherwise, MAKE IT!

{And can I just add that I freakin' love cooking with my husband. This meal was a joint effort and it was so fun to be in the kitchen together. It totally brightened my day, even after a not-so-great day of work.}

Cashew Chicken

Source: Everyday Food


1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine)
2 tsp. minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
coarse salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 green onions, white and green parts separated and thinly sliced


In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice or noodles.

Serves 4.

Broccoli with Oyster Sauce

Source: Everyday Food

  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • Pinch of sugar
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 head broccoli (1 1/2 pounds), cut into florets

In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.

In a large skillet, heat vegetable oil over medium-high. Add garlic and broccoli. Cook, stirring occasionally, until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover, and cook until broccoli is tender but still has a little crunch, which took about 2 – 2 1/2 minutes. Add oyster sauce mixture; cook until thickened, about 1 minute more. Serve and enjoy!

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