Sesame-Cashew Chicken
I will not try to tell you what inspired me to try this new recipe. We all know you don’t care, and let’s be honest - I made this because I was hungry. Happy cooking!
Ingredients:
10 oz Chopped Chicken
6 oz Carrots (two medium sized carrots will work)
2 cloves Garlic
3 Tbsps Roasted Cashews (optional, I usually leave these out when I cook)
1/4 cup Cornstarch
3 oz Shishito Peppers (these are generally pretty mild)
1/2 Cup Jasmine Rice
1 Tbsp Rice Vinegar
2 Tbsps Tahini (Creamy condiment made from toasted sesame seeds)
2 Tbsps Soy Glaze
1 tsp Sesame Seeds
Cooking:
Wash and dry produce, peel and thinly slice carrots. Chop peppers into 1/2 inch pieces, remember to discard the stems. Wash your hands thoroughly after handling peppers, no matter how mild they are supposed to be. Peel and roughly chop garlic.
Whisk together tahini, soy glaze, vinegar and 1/2 cup of water in bowl.
Use a small pot to combine rice, 1 cup of water and a pinch of salt. Bring to boil. Once boiling, remove from heat, cover and let simmer until water is absorbed.
In a medium (non-stick if you have one) pan, heat a drizzle of olive oil, add chopped carrots and peppers and cook over medium-high heat until lightly browned. Add garlic, season with salt and pepper. Cook until vegetables are softened. Transfer to bowl (not the one with the sauce)
Pat dry chicken with paper towels, toss with cornstarch to coat. Heat drizzle of olive oil in same pan used to cook veggies. Once the oil is hot enough to immediately sizzle a pinch of cornstarch, add chicken in an even layer and cook 3-4 minutes without stirring until lightly browned. Cook another 3-4 minutes, stirring occasionally until browned and cooked through.
Add cooked vegetables and sauce to the pan with the chicken. Liquid may splash so pour carefully. Cook, stir occasionally until sauce is thickened. Season with salt and pepper as desired.
Serve chicken mix over rice, garnish with sesame seeds and chopped cashews as desired.
Enjoy!
