Cashew Chicken

I've tried a few different cashew chicken recipes and this is my favorite.  The chili powder gives the chicken a little kick, but the honey keeps it sweet.  This recipe will feed 2 people for 2 or 3 days.  I'll probably cut the recipe in half the next time I make it.  This will feed about 4 people.

Remember to have all your ingredients prepared before you start cooking.  I used a wok, but a large skillet will work as well.

Ingredients

2 cups uncooked brown rice

4 chicken breasts (about 1 to 1.25 lbs), skinless and boneless, cut into 1 inch cubes

Peanut or Olive Oil

3 Tbs chili powder

1/2 cup Tamari (you can use soy sauce as a substitute)

1/2 cup honey

2 cups raw cashews

3 cups chopped onions

3 cups chopped mushrooms

Procedure

Prepare rice as directed on package

Marinate the chicken

Place the chicken cubes in a large bowl.  Cover the chicken with oil.  Add tamari.  Sprinkle chili powder into bowl.  Stir well.  You should be able to see chili powder on each piece of chicken.  Add honey.  Marinate for half an hour to several hours.

Put cashews into a saucepan and cover with water.  Bring to a boil and simmer for a couple minutes until they are soft.  Strain and set aside.

In a wok or large skillet, saute chicken on medium high heat until cooked.  Save any extra marinade that does fall into the wok.  Remove chicken and set aside.

In the same wok, saute the onions on medium high to high heat with the reserve marinade for several minutes.  Add mushrooms and continue to saute until the onions are translucent and the mushrooms are cooked.

Add chicken and cashews to wok.  Serve over brown rice.

Fried Rice

If I could only use one vessel for cooking for the rest of my life, it would be a wok.  They are great for stir fry, soup, steaming vegetables, camping, eggs, and wearing as a hat.  I made this fried rice in my wok, but you can use a large frying pan instead.  Just make sure that you have all of the ingredients prepared before you start the cooking process.

This recipe is adapted from a Better Homes and Gardens recipe.

Ingredients:
1 cup uncooked white or brown rice
2 eggs, beaten
1 tsp soy sauce
1 tsp vegetable oil
1 clove garlic, minced or pressed
1 Tbs peanut oil or extra virgin olive oil
1 stalk sliced celery
1 cup fresh mushrooms
1 carrot, shredded
1 cup frozen peas
2 Tbs soy sauce

2 - 3 sliced green onions 

Procedure

Begin by preparing the rice according to package instructions.  While the rice is cooking, prepare the other ingredients.  Combine the eggs, 1 tsp. soy sauce, and garlic in a small bowl.  Preheat 1 tsp oil over medium heat.  Add egg mixture and stir gently to scramble.  Remove eggs from wok when done.

Increase wok to medium-high heat.  Add 2 Tbs peanut or extra virgin olive oil to wok.  Stir fry celery for about one minute.  Add mushrooms and stir fry for about 1 to 2 minutes.  Add cooked rice, carrots, peas, and 2 Tbs soy sauce.  Cook for 5 or 6 minutes, stirring every 30 to 45 seconds.  Add egg mixture and green onions.  Cook for another minute or until heated through.  Eat and enjoy.