One of my favorite things to do is order take out. Really, restaurants are so much fun and it is so easy to call up delivery after a long day of working. What’s not so fun is the costs can add up from ordering out every night. Also, it’s not the healthiest and goodness knows we’re not living on college metabolisms anymore. Is there a way to find that same deliciousness while also being easy to prepare? You bet there is!
Thai food is one of my favorites to order. In DC, there’s not a lot of Chinese take out that isn’t greasy, so Thai food is the next best bet. Last night, I whipped together a Thai ‘fake-out’ dish that was equally (if not better) than my usual order at the place around the corner.
I present to you…Cashew Chicken
(Original inspiration found here)
1 lb boneless, skinless chicken breasts, chopped into pieces
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1 red pepper, sliced thin
1 green pepper, sliced thin
3 green onions, chopped
1/2 cup shelled edamame [Find in the frozen aisle at the grocery store]
2 cloves garlic, minced [I use the jar kind out of laziness]
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low sodium soy sauce
1. Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet.
2. Season chicken with salt and pepper, then coat each piece in cornstarch.
3. Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side.
4. Add garlic, red pepper, edamame, green onions and cashews and stir for 30 seconds. Add mushrooms and mix in. Turn heat to medium low.
5. In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables.
6. Serve over rice.
I was surprised at how much I liked the cornstarch-coated chicken. It absorbed the honey/soy mix really well and left a really sweet taste. I always like a lot of veggies in my meals so I went a little overboard on this one. Feel free to use as many or as little fit your needs. The edamame, red pepper, and mushroom are a must, though.
I used an Uncle Ben’s Ready Rice for this recipe to cut down on time, but you could use whatever rice you want. This time, I used brown rice, but I bet long grain would also be a good choice.
Also, for those of you who doubt the ‘cozy’ factor of this kitchen, I present the following evidence:
Halfway through preparation, and you’ll notice that most of the ingredients are resting on the stove top (turned off – of course!). You make it work with what you got!