![]() Cook for 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently stir in cashews.Īdd honey sauce mixture to chicken mixture toss to coat until heated through. Increase heat to high, add garlic, red pepper, pineapple chunks and edamame. Add chicken mixture and cook for 4 minutes or until lightly browned. Heat oil in large skillet over medium-high heat. Whisk together honey, soy sauce, vinegar, and sriracha in small bowl set aside. Add chicken, carrots, onion and garlic cook and stir 4 to 5 minutes or until chicken is no. Combine chicken, cornstarch, salt and pepper in bowl toss to coat. In 10-inch nonstick skillet or wok, heat oil over medium-high heat. Prepare rice according to package directions, using juice mixture. Combine juice with water to equal 1-3/4 cups. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Well on this particular flip through the coupon book there was a "Wok Your World" page with the following recipe and coupons for the canned pineapple and the soy sauce.ġ - 20 oz can pineapple chunks > we used fresh pineappleĢ chicken breasts, cut into 1" cubes > we used chicken thighs (had on hand in the freezer)ġ/2 c dry roasted cashew pieces, chopped > we used peanutsĭrain pineapple chunks reserve juice. Add olive oil to a wok or large skillet over medium high heat. But every now and then I like to browse the coupon books to see if anything has changed and I'm ready to adopt some coupon-ing. And there are certainly times where I see coupons for products we buy but since I'm not a frequent coupon-er I have no system in place to store the coupons so, unfortunately, coupons are just a hassle for me. I find that the majority of the coupons are for processed foods and I try to stick with whole foods. It doesn't pack quite the flavor punch the other stir fry does but being able to cut the prep / cooking time in half means I'm willing to sacrifice a wee bit of flavor!Īnd you'll never guess where I found the recipe! In the coupon section of the Sunday paper! I rarely flip through the coupon books because I rarely find a coupon to use. This one had those similarities (like coating the chicken with cornstarch) but reduced the prep time and cooking time by half. Salted cashews will make the dish far too salty Chicken Thigh is best, for the juiciest and most flavoursome chicken pieces. Whichever you use, be sure to use unsalted cashews. Just toast them lightly for around 90 seconds, they don’t need to be as fully cooked. Stir for 1-2 minutes, until sauce is thickened. If you only have roasted cashews, that’s fine too. Add sauce- shake up sauce, then pour over the chicken. Cook for 5-7 minutes, until cooked through and no longer pink. This one today is similar to this stir fry we currently make quite a bit. Cook chicken- add another 1 tablespoon olive oil to the pan and add chicken. Patrick and I love trying new Asian dishes.
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