Middle seat.
Who?
You voted for Trump?
Time to bust out the wok:
Cashew "Chicken"
Ingredients
US|METRIC
4 SERVINGS
3 tablespoons soy sauce
1 tablespoon dry sherry (or rice wine)
2 teaspoons fresh ginger (grated)
1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
1 teaspoon Worcestershire sauce
1 teaspoon sesame oil (Asian)
1/2 teaspoon sugar
1/4 teaspoon cornstarch
3 tablespoons corn oil
2 green onions (chopped)
1 cup cashews (salted roasted)
rice (Steamed, for serving)
Directions:
Marinate the "chicken"
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
Make the sauce
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
Stir-fry the "chicken"
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.
That was us last year. Not happening this year. Or ever again.
