Recipe

Yesterday i was reading a magazine, and Jennifer Hudson was giving foods that she like. So, I went and found a recipe on one of the foods that i want to try because it looks so good.

Recipe 1:

Stir Fry and Cashews:

2-3 chicken breasts, cut into bite-size pieces or strips

1 small cooking onion, diced

3-4 cloves garlic, finely chopped

1-2 red chilies, sliced, OR 1/2 to 3/4 tsp. dried chili flakes

1  lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass

4 green onions, cut into thirds

5-8 large leaves suey choy or other chinese cabbage, such as bok choy, chopped into square bite-size pieces

1/2 cup cashews, dry roasted, unsalted

1-2 cups shiitake mushrooms, sliced

marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water

1/4 cup chicken broth or white wine (or white cooking wine or sherry)

SAUCE:

3 Tbsp. white cooking wine

1 cup chicken broth

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1/2 tsp. dark soy sauce

2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)

2 heaping Tbsp. brown sugar

OTHER:

1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water

1-2 Tbsp. oil for stir-frying

1. Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.
2. Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.
3. In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).
4. Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.
5. Add the Chinese cabbage and continue stir frying until it softens and turn bright green (about 1 minute).
6. Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).
7. Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.
8. Serve with Thai jasmine-scented rice or .