Friday, August 24, 2012

veggie-ful cashew chicken

Craving some good old takeout Asian food on a Friday night, but wanting to keep it lighter -- this filled the order nicely.  Lots of fresh veggies in this one, but tastes like an indulgence just the same.  And the recipe could easily be adapted for all my vegetarian friends, as tofu would work well as a stand-in for the chicken.

veggie-ful cashew chicken
(serves 3)

2 T Olive Oil, divided
1 1/4 c mushroom, sliced
2 boneless/skinless chicken breasts, cut into 1" pieces, or tofu
2 T cornstarch
2 fat cloves garlic, grated
1 pinch crushed red pepper
1 medium red bell, sliced thin
1/2 bundle asparagus (about 1 1/4 cups sliced on bias in 1" pieces)
1 carrot, julienned
1/4 cup shelled edamame
3 whole green onion, sliced on the bias, divided
1/2 cups unsalted roasted cashews, divided
3 T honey
3 T tamari
salt and pepper to taste

Season chicken with salt and pepper and sprinkle cornstarch over it, evenly coating each piece.  Add 1 T olive oil to skillet preheated to medium.  Add mushrooms and saute until tender, about 5 minutes.  Remove from skillet.  Add in the remaining olive oil. Add in chicken and brown on all sides, about 5 minutes per side.  Add garlic, crushed red pepper, red bell, asparagus, carrot, edamame, half of the green onions, half of the cashews and stir for about 1 minute to combine.  Turn the heat to medium low.  Combine honey and tamari in a small bowl and pour into skillet, coating all ingredients well.  Serve over brown rice.  Garnish with remaining green onion and cashews. 

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