I originally went to the store to buy some sole to make a fish dish. But they were out of sole. Luckily I had the October 2009 issue of Food Everyday in the car. I remembered wanting to try several recipes and figured this would be a quick dish to make that evening.
This was fairly easy to put together and it tasted pretty good too. There are a few ingredients but they're quick and easy to put together (about an hour to do everything including marinating). I wanted a bit more "umph" so I added some Sriracha Sauce to mine (cuz come on, what doesn't taste better with a bit of Sriracha Sauce!). I thought it was the prefect touch. Mr. L though, thought the Sriracha Sauce overpowered the taste (boo Mr. L). He suggested maybe a bit more garlic or ginger or onions or soy sauce. I think either one of our versions would work.
I didn't seem to have as much sauce as the photo in the magazine and it didn't seem to be as thick as pictured. But I'm learning that maybe it's not always me when the food doesn't look like the photos (I don't retouch or do anything fancy when I take a photo with my little PowerShot.
(Food Everyday October 2009)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
cooked white rice, for serving
In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large non-stick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.
Serves 4 at 424 calories each.
Note: I used unsalted roasted cashews, I did not toast them beforehand
Note: I did not use unsalted chicken broth and still felt it needed a bit more salt (though I didn't put any in as Mr. L would have given me a dirty look since he thinks I eat too much salt).
Note: There seemed to be a lot of calories in each serving and I think that was before adding rice.
Good flavor. I'd like to find a similar dish that has less calories.