
Chicken and Cashews
Quick marinade while chopping other stuff:
rice vinegar, 1/4 C
water, 1/4 C
cornstarch, 2 T
sesame oil, 2 T
soy sauce, 1 T
Mix and plop in thinly sliced boneless chicken breast (3/4 lb I think).
Let marinate about 20 minutes.
Have ready: green onions (bunch, sliced thin), red bell pepper (thin slices), ginger (finely shaved and chopped), garlic (few slivers), mini seedless cucumbers (thinly sliced), cilantro (fresh, chopped, 2 T), toasted cashews (whole, 1/2 C), water.
Ready, set, go ...
Heat pan with sesame oil (2T) and soy oil (1T) and toss in chicken (not quite a stir fry but hot and cook quick). Then add red peppers, ginger, garlic and let mixture cook until the bell pepper is softened a bit. Then toss in nuts, onions, cucumbers and cilantro some water and heat a few minutes. Serve over rice.
After the dish, I read the recipe (I usually memorize the recipe before I get home from work for speed) again and realized I was supposed to have some brown sugar in the marinade. Next time.