Are you finding your menu and meal options uninspiring? Are you clamoring for ideas that your family will eat without complaint? I’ve got a solution for you – it’s the neverunderdressed Tuesday Food Review.
Each Tuesday I will review either a recipe our family has tried and loved or a new trick for dressing up your old recipes. (We don’t want your meals underdressed either!! )
Today I am going to start with a tried and true recipe we enjoy often at our house for Cashew Chicken.
Ingredients: 1 lb chicken breasts cut into 1 inch cubes, 1 egg, 1 tsp. sesame seed oil, 1/4 cup cornstarch, 2 Tbsp. olive oil, 1 zuchini squash cut into slices, 1 stalk of celery diced, soy sauce, 1 cup of cashews, 2 green onions
To make this a quick and easy dinner to prepare when I get home from work I do steps 1 and 2 the night before (however if you are at home at least 1 1/2 hours before the time you would like to eat you can certainly do this shortly before cooking.)
1. You need to velvet your chicken. To do this place the chicken cubes into a glass bowl, add the egg, sesame seed oil, and cornstarch and mix well. Cover with plastic wrap and place into your refrigerator for at least 20 minutes.
2. While your chicken is velveting dice the celery and slice the zuchini (I love the Pampered Chef crinkle cutter.)
3. Heat olive oil in large pan. When a drop of water dances on the oil add the chicken and cook until no longer pink. About 5-7 minutes. Add in the celery and zuchini and stir fry those to your desired level of firmness.
4. Add cashews and soy sauce to taste.
5. Serve over rice and ”DRESS UP” with green onions sliced the long way into thin wisps.
