Tuesday Dinners - Cashew Chicken and Rice

Cashew Chicken with Rice and Baguette

A few weeks ago, my mother finally forced my family to create a structured schedule of washing dishes after dinner. There have been a few lapses, but for the most part everyone sticks to their assigned day. Except me.

I abhor washing dishes. There is nothing worse than sticking your hands in soapy, scummy water and brushing up against unknown chunks of mush. It makes you wonder how clean the dishes really become.

I coaxed my mother into letting me make dinner once a week instead of doing the dishes. Much to my delight, she agreed. Not only do I escape the perils of dish washing, but I have an opportunity to cook dinner, which is one of the things I miss most about living on my own.

Now every Tuesday I attempt to construct a dinner that will satiate my parents and three picky siblings. It is not an easy task. Last week, my pulled pork sandwiches and coleslaw excited my 14-year-old Mexican-food-loving brother, but my mother and sister were less than enthused. This week, I chose a cashew chicken and rice recipe with a side of toasted bread and bruschetta. Hopefully it can please everyone.

2 lbs. chicken breast, cut into 1-inch chunks
2 cloves of garlic
2 tsps. grated ginger root
2 heads of broccoli
2 cups chicken broth (use reduced sodium for healthy version of recipe)
1 tsp red pepper flakes (I like it on the spicy side, so add less according to your tastes.)
2 16-oz. bags of frozen sugar snap peas (fresh work as well)
salt and pepper
6 tbsp soy sauce (reduced sodium for healthy version)
4 tsps. rice vinegar
2 tbsps corn starch (add more if the sauce is not thick enough for your taste)
2 tsps. sugar
1/2 a bunch of scallions
brown rice (check the container for correct portions)
1/2-3/4 cup of whole cashew and cashew pieces

Boil water and prepare brown rice as indicated on package. (You can use any kind of rice you would like, but I chose brown as a healthier option.)

Heat oil in skillet on medium-high heat. Add chicken, ginger, and garlic once you feel the pan is hot. Occasionally stir the chicken until it is cooked through.

Add the chopped broccoli, half of the chicken broth, and the red pepper flakes. Cover and steam for three minutes, stirring occasionally. Uncover; add the snap peas and sprinkle with salt and pepper. Cook until the vegetables are slightly tender.

Mix the remaining broth, soy sauce, corn starch, sugar, and vinegar together. Add to the chicken and vegetables and stir. Add the chopped scallions and half the cashews. Turn the heat to medium-low and stir until the sauce thickens. Serve over rice and sprinkle the rest of the cashews on top.

Who knows, maybe this recipe will get you out of washing the dishes too!


For the original recipe from BettyCrocker.com, click here.