"Take care of all your memories. For you cannot relive them." ~ Bob Dylan
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This was a week of celebrations… our sister-in-law was inaugurated as the 11th President of Bemidji State University and our grandson celebrated his 11th birthday. Oh, and Minnesotan Bob Dylan was awarded the Nobel Prize for Literature. Quite a remarkable week.
RECIPE OF THE WEEK
Our grandson asked for cashew chicken and a DQ cake for his birthday. The Dairy Queen cake was easy, thank you DQ. This recipe for cashew chicken was pretty easy, too… thank you Ree, The Pioneer Woman.
- 1/2 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoons oyster sauce
- 1/2 teaspoon toasted sesame oil
- 3 tablespoons vegetable oil
- 6 whole boneless, skinless chicken thighs, cut into small cubes
- Kosher salt to taste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 whole green pepper, chopped
- 1/4 cup sherry or chicken broth
- 2 tablespoons cornstarch mixed with 1/4 cup water
- 1/2 cup drained canned water chestnuts, chopped
- 1 cup UNSALTED cashews
- 2 whole green onions, thinly sliced
- Cooked rice or noodles for serving
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2-3 minutes.
While the pan is still hot, pour in the sherry or chicken broth and stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then the cornstarch mixture. Stir the sauce for 1-2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding water if too thick.
Sprinkle with green onions and serve with cooked rice or noodles.