Wednesday, May 28, 2014

WW: Cashew Chicken

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by Grace Young

This is a delightfully fresh stir-fry made up of chicken, carrots, celery, and cashews; using the freshest of ingredients makes all the difference in the world - you will be amazed at how much better this tastes than any take-out.

I did not bother with making rice, even though it did have a fair amount of sauce - a light sauce as you can see from the picture, not the heavy gravy-type sauce that Grace mentions in the book, that is often served in Chinese restaurants today to satisfy our western culture. I found this was quite satisfying on its own, sans rice.

 Mise en place.

Bowl 1:  Ginger
Bowl 2:  Chicken, garlic, soy sauce, cornstarch, dry sherry, salt, sugar
Bowl 3:  Celery, carrots, sugar snap peas, cashews
Bowl 4:  Salt
Bowl 5:  Chicken broth, soy sauce, dry sherry, cornstarch

The vegetables in this dish added a wonderful crunchy texture to the ever so tender chicken. The flavor is rather mild, even with a whole two tablespoons of fresh ginger, and a tablespoon of fresh garlic. If you like a bit of spice, Grace mentioned (on the WW Facebook page) that you can add 1/4 to 1/2 teaspoon of red pepper flakes or sliced jalapeƱo with the minced garlic. I will definitely do that next time, for I do like my food on the spicy side.

Oh, and once again, this was hit with the hubs. :) 

If you would like to make this easy stir-fry yourself, grab Grace's book and turn to page 123, for we have agreed not to publish the recipes on our blog.

Wok on!


  1. Looks great Cathleen! I think I'm going to do this one without rice as well.

  2. Cathy, Glad you loved the recipe!

  3. Looks wonderful Cathy! I loved the fresh veggies too.


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