Friday, January 11, 2013

Edamame Cashew Chicken Sauté

Chinese food was requested by the gang when I got home from work. And my sweet husband offered to "buy" if I "fly." But last time I ran to get Chinese on a Friday night I got pulled over for speeding. Instead I raided the kitchen and came up with this! Check out Cole helping me.  

4 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 pound boneless skinless chicken breasts, cut into chunks
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon olive oil
3 cloves garlic, minced
2 cups celery, chopped
1 white onion, chopped
1 cup frozen edamame (soy beans)
1 cup cashews
Hot cooked rice, optional


In a medium bowl, combine 2 tablespoons soy sauce and 1 tablespoon sesame oil. Add chicken and set aside in refrigerator while you prepare remaining ingredients.

In a small bowl combine cornstarch and broth until smooth. Stir in sugar, vinegar, hoisin sauce and remaining soy sauce; set aside.

Heat frying pan, skillet or wok over medium-high heat. When pan is good an hot sauté chicken quickly until chicken is no longer pink. Remove, keep covered and warm.
In the same pan, heat olive oil and stir-fry garlic, celery, onion and edamame until tender but crisp.

Return chicken to the pan. Stir sauce mixture and add to chicken and vegetables. Add cashews to mix. Bring to a boil; cook and stir for 1 minute or until thickened.  Serve with rice if desired.      
Cole trying to mince garlic. 

KID TIP: Mixing and "helping" by taking vegetables and putting in bowls after chopped.