After all the rich food from yesterday, I decided a spicy chicken stir fry with rice was just perfect for dinner tonight. I had this recipe bookmarked for just a night like tonight. It had just the right amount of flavor and spice; the heat factor was slow and just a little hot in the back of the throat; exactly the kind of heat we love. The stir fry was basically garlic, cashews, chicken, red bell pepper and scallions with a sauce that had both hoisin and Siracha in it. All of this was served over long grain white rice that I cooked in vegetable broth.
I know we will look forward to having this dish again.
Adapted from Cook Like a Champion
Cashew Chicken Stir Fry (Serves 3)
2 tablespoons cornstarch
6 tablespoons chicken broth
2 tablespoons hoisin sauce
1 teaspoon Siracha (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
salt and pepper, to taste
Half a red bell pepper, cut into strips
3-4 green onions, thinly sliced
Rice, for serving
Cook rice according to package directions. In a small bowl, combine cornstarch and chicken broth and whisk until smooth. Stir in hoisin, vinegar and Siracha and set aside.
Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions. Serve with rice and top with remaining green onions and additional cashews, if desired.