Summery Chicken with Cashews

It’s a stir-fry kind of day. It’s the kind of day when it’s too hot to turn on the oven, and when you can’t bear to look at yet another overdressed soggy salad from the hipster café next door. If you crave something light yet satisfying; simple yet sophisticated, this just might be your kind of dish.

As with any kind of stir fry, it’s critical to prep all the ingredients before you turn on the stove. Once you crank up the heat, the battle begins. Throwing in ingredients in the right order and with precise timing is what ensures tender meat and crisp veggies.

On the other hand, be careful to not get too stir-happy when cooking the chicken. Contrary to popular belief, the best method for stir frying chicken is to not disturb the meat when you first add it to the pan. Typical Western stoves cannot achieve the extreme temperatures produced their traditional Chinese counterparts. Stirring the chicken overenthusiastically results in gummy chicken. Resisting the urge to poke it with your spatula for a few moments produces a flavorful sear and seals in the juices.

I chose fresh mint to add a refreshing flavor punch but feel free to substitute it with cilantro, basil, or a combination of the three. The vegetables can also be easily substituted and adapted to the contents of your produce drawer. Stir fry is not an uptight kind of dish; it’s more laid back and perfect for summer.

Summery Chicken with Cashews

Serves 2 as an entree

For the chicken:

• ½ pound chicken tenders, sliced into strips about ½’’ thick

• ¼ tsp. ground ginger (or 1 tsp. fresh ginger)

• ½ tsp. sea salt

• ¼ tsp. freshly ground black pepper

• 1 tsp. soy sauce

• 2 tsp. cooking wine

• ½ tsp. cornstarch

• 1 tsp. toasted sesame oil

Vegetables and aromatics:

• 2 cloves garlic, very thinly sliced

• 1 cup thinly sliced onion

• ½ cup julienned carrots

• ½ c. thinly sliced celery

• ½ cup thinly sliced bell pepper

For the sauce:

• 1 ½ tbsps. rice vinegar

• 2 tbsp. soy sauce

• 1 tbsp. honey

• 1 tbsp. corn starch

• 2 tsp. toasted sesame oil

Other:

• About 2 tbsps. high smoke point oil, divided

• ½ cup roasted salted cashews

• ¼ cup julienned fresh mint

• Steamed Jasmine rice, for serving

Preparation:

Mix together the chicken with its seasonings in a medium bowl and set aside. Stir together the sauce ingredients in a small bowl. In a nonstick skillet, heat 1 tbsp. of the oil over medium heat. Add the chicken in a single layer and let cook undisturbed about 1 minute. Continue to cook, stirring occasionally until chicken is no longer pink, about 2-4 minutes more. Transfer the chicken to a clean bowl and cover. In a clean skillet (you can wash and dry the same one) heat the remaining tablespoon of oil over medium-high heat. Add garlic and stir fry 30 seconds. Add onion and stir fry for about 2 minutes or until the onion becomes translucent. Add the remaining veggies and stir fry a minute more. Give the sauce quick stir to dissolve the corn starch and add to the pan. Turn off the heat. Keep stirring continuously until the sauce begins to thicken. Stir in the cashews and mint. Serve immediately over steamed rice.

#chicken #cashews #vegetables #asian