It’s no secret that I have a love for stir fry. I have a growing collection of pork, chicken and beef stir fry recipes on this blog, and I’m sure it will continue to grow as I experiment. I’ve created several recipes myself, most of which are already posted. This time however, I chose a recipe from a friend’s blog.
You see, it’s time again for The Secret Recipe Club! We started this fun club last month as a way to try other recipes and help introduce our readers to each others’ blogs. After its inaugural post, we picked up quite a few new members and are now up to just under 50 participants! One of those new members is an old friend of mine, Barb from Mom’s Fridge. I’ve known her online for many years through my old website, FamilyCorner. Barb is an avid cook and knows her stuff. I was excited to try one of her recipes as soon as I found out that her blog was to the one I was assigned.
I chose a Cashew Chicken recipe from her blog. I kept it relatively close to the original, but I did double it, changed a couple of the vegetables, and changed the method to mirror that of all the stir fries I make. I generally cook the garlic first, then the meat, and finally the vegetables. I always add the green onions last since they have a tendency to turn to mush if you add them too early.
We really enjoyed this dish, it was quite delicious and very easy. I mentioned that I doubled this recipe, which I usually do with most stir fries simply because I have 6 hungry mouths to feed, all of which love stir fry as much as me. I’m beginning to think I was either meant to be Chinese or Mexican, considering my love for both cuisines!
If you would like information on The Secret Recipe Club and would like to join in (you do have to have a blog with a decent number of recipes for others to choose from) you can click right here to read all about it and sign up!
adapted from Mom’s Fridge
- 15 ounces boneless chicken breast fillets about 3 large, cut into bite sized pieces
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 5 tablespoons canola oil separated
- 2 cup cashews
- 1 teaspoon fresh ginger minced
- 4 cloves garlic minced
- 3 stalks celery leaves and ends removed, cut into thin slices
- 1 cup onion peeled & cubed
- 6 oz snow peas
- 6 green onions cut into 1" pieces
- 3 teaspoons cornstarch
- 1 1/2 tablespoons Hoisin sauce
- 3/4 cup chicken stock
- Place chicken pieces into a bowl. Add cornstarch, stir to coat. Mix together salt, sesame oil, soy sauce, and sugar. Add to the chicken and stir to combine. Set aside to marinate.
- Heat 2 tablespoons of the oil in a wok and quickly stir fry cashews until golden brown. Remove to paper towels to drain.
- Add 1 tablespoon of oil to pan. Add the garlic and ginger and stir fry for 1-2 minutes. Add 1-2 more tablespoons of oil and fry chicken for 3 to 4 minutes. Add snow peas, celery and cubed onion. Stir fry 3-4 more minutes.
- Add cashews and green onions and stir fry another minute or so.
- Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens.
- Serve over rice.
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