A Muse in My Kitchen
Cashew Chicken
First of all – many, many thanks for voting for me on Foodbuzz! Two weeks in a row in the Top Nine!
I’m very humbled and happy!
Most of all – thank you so much for all the kind comments through e-mail, Facebook, Twitter and on the blog about my last post on Mother’s Day reflections. I didn’t realize the impact that post had on so many of you. You said that I made you cry – well you made me cry back – all good stuff!
Thank you so very much for posting this story. How the time flies and how true this really is. Even if your mother doesn’t have dementia, just call her once in awhile or write an email, it will lift her spirits like you wouldn’t believe. I am 79 & my
three sons live out-of-state and that means so much to hear from them when they call or email me. My two daughters live in the same town as I do and they are very busy. One daughter hadn’t been in touch with me for 9 months, then I ran into her in a store at Christmas time. What a surprise! I almost didn’t recognize her. Your story made me cry…I’ve been there, done that!
Lela – you have my heart and I understand the power of a phone call or visit. Thank you!
Tonight we’re lightening things up!
Light on calories!
Full on flavor!
This recipe is from my latest issue of Cooking Light – although I lightened it up a bit by using less oil and fibered it up a bit by using brown rice.
It’s spicy, it’s crunchy and it has cashews on it!
Win! Win! Win!
One more thing…I love you guys!
- 2 6 oz. skinless, boneless chicken breasts cute into 1″ cubes
- 2 tbs. cornstarch
- ½ tsp. salt
- ½ tsp. freshly ground pepper
- 1 tsp. canola or grape seed oil
- 2 tsp. dark sesame oil
- 2 cups broccoli florets
- 2 minced garlic cloves
- ½ medium onion, chopped fine
- ½ cup shredded carrots
- 1 sliced red pepper
- ½ cup dry roasted cashews, unsalted (if you can fine them – I used salted :))
- 1 tbs. rice vinegar
- 3 tbs. honey
- 2 tbs. low sodium soy sauce
- 1 tbs. Siracha
- Cooked brown rice
- Cook rice according to directions.
- Combine chicken and the next three ingredients in a bowl; toss to coat.
- Heat a large skillet over medium high heat.
- Add oils.
- Add chicken and saute for 4 minutes or until lightly browned.
- Increase heat to high and add broccoli and the next 4 ingredients.
- Stir fry for 5 minutes until crisp-tender, stirring along the way.
- Combine vinegar and remaining ingredients in a small bowl.
- Add vinegar mixture to pan; toss to coat.
- Serve over brown rice.
