What is it with Asian food and kids? They love it! I guess its the salty, umami flavors. My kids are no exception-they beg for broccoli beef, sesame chicken and cashew chicken all the time! The good thing about these dinners is that they are super easy to make and you know exactly what is going into the dish. Sometime I will tell you my Hong Kong dinner story:) Yep, I don’t think I am going back to Hong Kong anytime soon, if you know what I mean.
Hope you enjoy!
A quick weeknight dinner that tastes just like take-out without all the calories and sodium.
- 3 large Boneless, skinless chicken breasts, cut into small pieces
- 5 Tablespoons Soy sauce, divided
- 2 Tablespoons Cornstarch, divided
- 1 Tablespoon Dry Sherry
- 1 teaspoon Sesame oil
- 3 Tablespoons Hoisin sauce
- 1/3 Cup water
- 3 Tablespoons Vegetable oil
- 1 cup Cashews
- 1 Green bell pepper, roughly chopped
- 3 ribs celery, sliced on bias
- 3 Scallions, chopped
- 3 Garlic cloves, minced
- 2 teaspoons Ginger, chopped (I use ginger paste-find it in the fresh herb section)
- 1/2 teaspoon Red pepper flakes
In a large bowl, combine chicken pieces with 2 Tablespoons soy sauce, cornstarch, sherry and sesame oil. Heat oil in a large skillet or wok. Add chicken and cook until no longer translucent-about 4-5 minutes.
While chicken is cooking, in a small bowl, mix together hoisin, water, remaining tablespoons soy sauce.
To the chicken, add celery, scallions, garlic, ginger, cashews and red pepper flakes. Cook until peppers and celery soften, about 3 minutes.
Add hoisin mixture, bring to a boil and cook until chicken is cooked through and sauce is thickened.
Serve over steamed rice
For more crunch add water chestnuts
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