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

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