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Toasted Cashew Chicken with Scallions & Fresh Cilantro

January 15, 2013 by Mary Anne Rittenhouse 5 Comments

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cashew chicken_optMariel here. For the past two months, my kitchen has been under construction. When we moved into this house last spring, we knew we had several projects that needed to be addressed…with the kitchen and bathrooms being at the top of the list. “Oh, it’ll be so fun to make our home exactly like we want it,” we mused naively.

Idiots.

I now fully understand why people put such a premium on turnkey – especially when they have an infant. That being said, it wasn’t all doom and gloom. I loved the crew that worked here – and actually kind of missed them when they packed up – and I fully enjoyed “having” to eat takeout for almost every meal. I ordered from the local Asian place at least three nights a week so when I was expected to man the stove again in late December, one of the first things I felt like making was…shocker…something I could’ve cherry-picked off a menu.

This takeout fake-out is a last-minute meal through and through and it can easily be prepped ahead. In fact, I made all of the components in the morning – while my little monsieur cat-napped – then did the actual cooking after I put him down for the night. Or correction, my mom did the cooking since that’s how we roll these days. Pair this dish with a (tall) glass of chardonnay, some pretzel M&M’s and your favorite Real Housewives, and you’re pretty much living my dream.

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Toasted Cashew Chicken with Scallions & Fresh Cilantro
Adapted from Ladies’ Home Journal
Serves 4

Ingredients:
4 boneless, skinless chicken breasts, thinly sliced (about 1½ lbs) – $4.50
3 tablespoons dry sherry – stock
1 Tablespoon grated fresh ginger – $0.69
2 cloves garlic, minced – stock
4½ teaspoons cornstarch, divided – stock
¾-cup low-sodium chicken broth – stock
2 Tablespoons low-sodium soy sauce – stock
3 Tablespoons hoisin sauce – stock
1 Tablespoon rice vinegar – stock
2 teaspoons brown sugar – stock
2 teaspoons canola oil – stock
¾-cup unsalted toasted cashews – $3.00
3 scallions, thinly sliced – $0.89
2 Tablespoons fresh cilantro, chopped finely – $1.69
Grand total assuming “well-stocked” kitchen: $10.77
Cost per serving
: $2.69

Directions:
1. In a bowl combine chicken, sherry, ginger, garlic and 2 teaspoons cornstarch – toss, coating the chicken well. Chill at least 30 minutes in the fridge and up to 12 hours. In another bowl whisk together the broth, soy sauce, hoisin, vinegar, sugar and 2½ teaspoons cornstarch; set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat, once the oil is hot, saute chicken until cooked through, about 5 minutes.

3. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Toast the cashews then sprinkle on top and serve with scallions and cilantro.

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Filed Under: Carnivore, Entrees, Last-Minute Meals, Recipe Index, Recipes Under $10, Super Sundays Tagged With: chicken, chinese, cooking, food, recipes, Recipes Under $10, takeout

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Heather @ Heather's Dish says

    January 15, 2013 at 2:13 pm

    OH heavens – this looks amazing! Pinning for dinner next week – if I can wait that long 😉

    Reply
  2. Amanda @ Once Upon a Recipe says

    January 15, 2013 at 2:40 pm

    Looks fabulous Mariel! I love take-out fake-out recipes as the take-out options where I live are much more limited (and to be honest, not very good).

    Reply
  3. Jess says

    January 16, 2013 at 2:47 am

    I love that you finally had your kitchen back and cooked a take-out style dish. And why not, really? I live in Thailand and it never fails to amaze me that when I want take-out, I crave Thai food! How is that possible – I eat the stuff all the time now. Congrats on finishing the kitchen – sounds like so much work, but how great to be done!

    Reply
  4. Sandra@foodieaffair.com says

    January 16, 2013 at 2:34 pm

    It’s just about lunch time for me, so this looks extra scrumptious! We re-did our kitchen too. After a month of microwaving, and take-out, I was ready for a home cooked meal, but a little nervous to splatter up my new kitchen! Lol

    Reply
  5. Robin Gagnon {Mom Foodie} says

    January 26, 2013 at 6:43 pm

    This looks delicious. I love whipping together Asian dishes they pack so much flavor.

    Reply

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