http://www.youtube.com/watch?v=fuUQGihyvIs
A few weeks has passed since a new recipe was made We've been eating the other Kai meals quite frequently but decided it was time to try something different. Chicken with cashews was always a favorite choice for Ian when ordering Chinese, so it was an easy decision to try Kai's version.
The ingredients are as follows
1/2 lb chicken, cut into pieces
marinated in 1 tbsp soy sauce and 1 tsp rice cooking wine
1/2 cup cashews
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup baby corn (optional)
1/2 cup water chestnuts (optional)
1 tbsp sugar
1.5 tbsp oyster sauce
1 tbsp soy sauce
3 tbsp chicken broth
We didn't use celery, but we did add the optional baby corn and water chestnuts. Both were from cans and I found the acid preserved taste a little unappetizing. We rinsed them, but it wasn't enough to completely remove the flavor. Next time we will search for fresh baby corn and water chestnuts because they should taste 100 times better.
First we prepared the ingredients. The chicken marinated as we cooked jasmine rice
The chicken was cooked. This was the first recipe that did not call for garlic
The pan was cleaned and then the veggies were stir fried
Sugar was added along with the other ingredients to make the sauce
One final stir before serving
The meal was served with jasmine rice
Ian shows his approval
We both enjoyed the meal and it tasted like authentic chicken with cashews. Next time we will use fresh baby corn and water chestnuts because that will remove the canned aftertaste. Also, we will be on the lookout for cashews that are unsalted because the best we could find were lightly salted. The celery was omitted due to celery aversions, but I'm sure it would have been delicious. This dish will serve 3 hungry people when rice is included. Overall we give this meal 4.25 water chestnuts out of 5. With the changes I mentioned above, this recipe could reach an almost perfect 5.
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