CK's Kitchen: Cashew chicken with jasmine rice a savory meal

One-pan stir-fries always look so appealing: colorful heaps of vegetables cooked to a crisp-tender al dente, tossed in a hot wok with high-protein favorites like chicken or shrimp. They are ideal for healthy weeknight dinners and perfect for meal prep, so there is really no good reason I do not make them more often. That little lightbulb moment, sparked by some gentle (OK, not-so-gentle) self-talk, inspired me to finally change that, starting with this cashew chicken with jasmine rice courtesy of Andy's East Coast Kitchen. Bonus points for being a great date-night dish to cook and enjoy with my favorite kitchen partner. Worth the 'wok' While I own a perfectly serviceable wok, I opted to make this dish in one of the trusty cast-iron skillets that live on my stovetop. Reaching for the wok would have meant not just one extra step, but closer to 50, including a trip down to the basement kitchen storage room. Still, cooking with a wok has its advantages: the design offers excellent heat control, with a hot center and cooler sides; it requires less oil thanks to its shape; and its generous capacity makes tossing and flipping far easier. My skillet was nearly overflowing with chicken and vegetables as they cooked. In hindsight, the wok would have been the better choice, but that is part of the fun of cooking. Live, cook and learn. The smacks By the time the hoisin–soy sauce mixture was poured over the chicken and vegetables, the house smelled like an upscale hibachi restaurant. Wow. That is the true beauty of healthy stir-fry recipes. There are endless combinations of proteins, vegetables and sauces to explore. This recipe delivered a truly delicious dinner for our family. We loved the savory sauce, the variety of fresh flavors, and the crunch of the cashews, which were a standout favorite for my daughter. I highly recommend this dish and look forward to experimenting with many more creative combinations in my wok from now on! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Cashew chicken with jasmine rice 2 cups jasmine rice, cooked 6 chicken thighs, thinly sliced 1/3 cup corn starch 3 tablespoons minced ginger 4 cloves garlic, sliced 1 red pepper thinly sliced 1 cup thinly sliced red onions 1 cup fresh basil leaves 1 cup roasted cashews 1 cup green onions sliced into ½-inch sticks Sauce 7 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon hoisin sauce 1 tablespoon honey In a large bowl, add 6 thinly sliced chicken thighs. Sprinkle 1/3 cup cornstarch over the chicken and toss well to evenly coat. Let the coated chicken sit for 2 minutes. This helps it crisp up when cooked and thickens the sauce later on. In a small bowl, whisk together the following: soy sauce, rice wine vinegar, sesame oil, hoisin sauce and honey. Mix until the honey is fully dissolved. Set aside. Heat a nonstick or lightly oiled wok/skillet over high heat. Once hot, add the coated chicken in a single layer. Stir-fry until fully cooked and golden. Then, remove chicken from the pan and set aside. In the same pan, add a bit more oil if needed. Add ginger, garlic, red bell pepper, and red onions. Saute over medium-high heat until veggies are slightly soft and fragrant. Add the cooked chicken back to the pan. Toss in: roasted cashews, green onions and fresh basil leaves. Stir everything together over high heat until well combined. Pour in the prepared sauce mixture and continue stirring to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and glaze the chicken and veggies. Divide the jasmine rice between plates or meal prep containers. Spoon the cashew chicken stir-fry over top. Garnish with green onions or a sprinkle of sesame seeds, if desired. Enjoy immediately or store in the fridge for 5-7 days, or freeze for up to 3 months. Source: theeastcoastchicken.com.