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.

So, back to my point about knowing exactly what is in your food. When you make Asian food at home there is no MSG or sugar or tons of cornstarch. It’s actually kinda healthy, especially if you can sneak a ton of veggies into the recipe.

This recipe for Cashew Chicken takes me literally 15-20 minutes, depending on how many times I get interrupted by dogs, homework questions, breaking up fights, kids falling down the stairs, lamps breaking… Yes, my house is a ZOO and I only have 3 boys.

I use chicken breasts or chicken thighs and try to put in as many veggies as I can-green peppers, broccoli, snap peas, carrots, celery… Put whatever you like in this dish. Its the sauce that makes it so yummy!

Here is the ginger paste that I use that makes it so easy-no peeling, no grating, just squeeze a tablespoon into your dish.

Hope you enjoy!

Cashew Chicken

A quick weeknight dinner that tastes just like take-out without all the calories and sodium.

Servings 4

Ingredients

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

Instructions

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