Spicy Ginger Cashew Chicken - Secret Recipe Club

This is the first time, I am participating in The Secret Recipe Club and I must share that it was fun and enjoyable.  The blog, I was fortunate enough, to have is All Day I Dream About Food and I found many recipes to make.  I should have waited to select mine because there are a few new ones that are "must makes" and hopefully, I will get to them.  Check out the beautiful photos.

All I can say is that Carolyn has a beautiful blog and she writes with charm and intelligence.  Since, this is a new blog for me, I am thrilled to have found it and I am sure, I will be visiting often and I am even more sure, I will be making more of her recipes.

My gratitude to Amanda of Amanda's Cookin, another fantastic blog who started this and works really hard to keep it going.  I know, I speak for everyone when I share how much appreciation, I have for her creation of the Secret Recipe Club.

When push came to shove, I decided to make a dish, I love and that we would be eating right away.  I am a big fan of cashew chicken and the title spicy ginger cashew chicken made this dish, even more appealing.

Spicy Ginger Cashew Chicken from All Day I Dream About Food

2 tbsp soy sauce
1/3 cup water
1 tbsp cornstarch or arrowroot starch  (I used cornstarch)
1/2 tsp red pepper flakes (or more, if you like it hot) (hubby is not big on hot so I made it 1/4 tsp.)
1 tbsp vegetable oil
1 tbsp toasted sesame oil (or another tbsp vegetable)
1 1/2 lbs boneless, skinless chicken thighs or breasts,
trimmed and cut into 1 inch chunks
1/4 cup chopped onion
1 tbsp fresh ginger, minced
1 medium red pepper, thinly sliced
3 cups broccoli florets, about 1 1/2 inches each
(I like mine lightly steamed first)
1/2 cup unsalted cashews, lightly toasted

In a small bowl, whisk together soy sauce, water, cornstarch and red pepper flakes. Set aside.

Heat half the oil in a wok or large skillet over medium-high heat, until shimmering but not smoking. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove to a bowl.

 Add remaining oil, and when hot, add onion and ginger. Cook, stirring frequently, for 2 minutes.

Add red pepper and broccoli and continue to cook and stir until vegetables are tender, 3 to 5 minutes.

 
Add cashews and cook 1 minute more, then add chicken back to pan and toss to combine.

Give soy sauce mixture a quick stir and add to the pan. Cook, stirring to coat meat and vegetables, until sauce is thickened, about 1 minute. Serve immediately.

Serves 6. Each serving has 10.6g of carbs and 2.5g of fiber.

I was right.  We thoroughly enjoyed this and I would make it again and often.  This was a successful meal and cooking with the Secret Recipe Club, a successful experience.  If you are interested, contact Amanda for more information or to join.

Homemaker Monday