Chicken Cashew Hullabaloo

Well, what's all the hulla on the chicken cashewla?
(me, channeling my ChefJohn-FoodWishes 😼)

If you want to snazz your stir-fry a notch, add some nuts! and, Why NUT!

Tools 🥜
wok

Steps 🥜
1 cup raw cashew, toasted at 176C/350F for 5-8 mins, or pre-roasted.

250g chicken boneless, diced
dash of salt

extenders - (optional)
1 carrot, sliced half-moon or julienne
1 rib celery, sliced thin
1/4 bellpepper, diced
button mushroom, sliced
what-have-you? broccoli, cauliflower, zucchini, your sky's the limit.

aromatics -
1-inch knob of ginger, grated or minced
4 cloves garlic, grated or minced
1 bunch of spring onion, sliced to strips

sauce -
2 tbsp soy sauce
1 1/2 tbsp vinegar
2 tbsp sugar or honey
1/3 cup chicken/veggie stock
1 tbsp cornstarch
pinch white pepper

others -
cooking oil

1 In a wok, add and heat the oil on high.
2 Stir-fry the chicken, then remove and set aside.
3 Add oil to wok, and in go the extenders.
first in, those that take longer to soften.
4 Add the aromatics and saute.
5 Add back the chicken.
6 Add the cashew nuts.
7 Add the sauce.Allow to boil, until glossy and sticky.
8 Taste, and adjust seasonings as needed.

Serve with rice, or however you want it. You are the mustah of this foodah (again with my ChefJohn shenanigans 🤣)

Well, here was our 1st take,

and it was hulla-la-bamba (that's the last 1 for this post, promise 😅).

Inspired by: Joshua Weismann's 15-minute cashew at home, his recipe here, and, yup, Chef John's witticisms.

Comments

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

perfect fried rice

Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat. 🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go. This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.

my Viet-Thai Sauce

"Sosi ka ba?" 😅 For the "saucy" eater who enioys pairing gustatory delights with the perfect sauce... Here's our take on the viet/thai sauce. 🍶 Ingredients: Garlic,peeled and crushed Spring onion, minced 1/4 Lemon, juice squeeze 1 to 1.5 tbsp Fish Sauce 2 tsp Sugar pinch of Salt dash of ground Pepper 1 tbsp Red Chili Flakes 1 tbsp of ketchup or tomato sauce 1 tbsp Sriracha (optional) 4 tbsp of warm Water (very important! this balances the acid) Enjoy it with favorite dishes 😃

funny side up

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