Cashew Chicken

Recipe courtesy Angie Harding

4 chicken breasts, diced
4 TBSP soy sauce, divided
1 TBSP corn starch
2 tsp sugar
1 tsp white wine vinegar
1/4 c oil
3 green onions sliced diagonally
2 cloves of garlic, minced
1/4-1/2 c cashews
sesame seeds
hot cooked rice

In a medium bowl place 2 TBSP soy sauce. Place cubed chicken in bowl. Let it sit while you prepare the rest of the ingredients.

In a small bowl combine the other 2 TBSP soy sauce, corn starch, sugar, and vinegar. Whisk until well combined and set aside.

Slice green onion and mince garlic.

Heat oil over high in a wok. Add chicken and cook until browned on all sides. Remove from wok. Add green onions and garlic. Cook until tender which is only about 1-2 minutes. Add chicken. Slowly add corn starch mixture and cook until it thickens. Once at desired thickness remove from heat and stir in cashews. Serve over rice and top with sesame seeds.

Chow Mein- Chinese Cuisine

8 oz chinese egg noodle

6 oz meat (chicken, pork or beef)

1 TBSP oyster sauce

1/2 c chinese chicken broth (I used normal broth)

2 TBSP soy sauce

2 tsp sesame oil

1/2 tsp sugar

3 TBSP coil

2 tsp garlic, minced

3 heads bok choy

1 1/2 c bean sprouts

3 green onions, washed, cut into 1 inch pieces on bias

Combine uncooked meat and oyster sauce in a bowl, let it stand for 10 minutes.

Make sauce by combining chicken broth, soy sauce, sesame oil, and sugar ina small bowl and whisk together well.

Stir fry in hot wok, the oil then the meat and garlic until browned. About 2 minutes.

Add the noodles and the sauce. Toss well. Add the rest of the veggies and stir fry for a couple of minutes. Enjoy! GREAT with Broccoli Beef. Oh, almost forgot. It takes even better when you squeeze lime juice on the top!

Broccoli Beef- Chinese Cuisine

1 TBSP soy sauce

1 TBSP chinese rice wine or vinegar

2 tsp corn starch

3/4 lb tri-tip steak, cut on bias against grain, thin slices

2 TBSP oyster flavored sauce

1 TBSP soy sauce

1 tsp sesame oil

2 TBSP oil

2 cloves garlic, thinly sliced

8 oz broccolini, trimmed

3/4 c beef broth

Make the marinade by combining soy sauce, rice wine/vinegar, and cornstarch in a bowl. Add the beef and stir to coat. Let stand for 15 minutes.

Make the sauce by combining the oyster sauce, soy sauce and sesame oil in a bowl.

Place a wok over high heat until hot. Add the oil and garlic, swirl to coat the sides. Add the beef and stir fry. Add the sauce and cook for 1 minute, remove the beef and set it aside.

Add the broccolini and the beef broth to the wok. Cook for about 3 minutes. Broccolini should be crisp yet tender. Add the beef back in, warm, and serve.

Spicy Potatoes with Onions and Tomatoes-Indian Dish

4 medium russet potatoes, cooked whole, chilled and then diced large

2 TBSP vegetable oil

1 large yellow onion, medium diced

2 small serano chili peppers, minced (its a relative of jalepenos)

2 tomatoes, small diced

1 TBSP coriander

1/2 tsp cumin

1/4 tsp tumeric

1/4 tsp paprika

salt to taste

After cooking, cooling, and dicing potatoes (place in a bowl and set aside)heat a large skillet. Add oil and onions and cook until golden brown stirring frequently. Add the chili peppers and tomatoes until liquid is almost gone. Add all the spices and salt. TASTE it and see if you want to add anything! Cook for a minute and then add potatoes until heated. Serve with Grilled Tandoori Chicken

Grilled Tandoori Chicken-Indian Dish

6 parts of a chicken (you can use breasts, thighs, drumsticks, whatever)

2 TBSP fresh lemon juice

1/2 tsp salt

2 TBSP garlic-ginger paste**

1/3 c plain yogurt

2 TBSP heavy cream

1 TBSP peanut oil

1 tsp garam masala*

1 tsp dried fenugreek leaves (if you can find them in the super market)

1/2 tsp cumin

1 tsp paprika

1/4 tsp cayenne pepper

1/8 tsp tumeric

1 TBSP melted butter for basting-to help with garnish

1/4 c scallions chopped-garnish

Score the chicken by cutting slits into the meat 1/2 in deep, several over each piece (it helps it marinade to the bone and spread).

Mix together the salt and lemon juice. Rub all over the chicken getting into each cut to release the flavor. Marinate for 2 hours.

Mix together in a medium bowl ginger-garlic paste, yogurt, cream, garam masala, fenugreek leaves and cumin.

Heat the oil in a medium sauce pan until almost smoking. Remove from the heat and add the paprika, cayenne pepper and tumeric. Mix the spiced oil and when cooled add into the yogurt mixture. Rub the yogurt mixture all over the chicken and mariante for another 8 hours.

Grill over medium heat on BBQ or broil in oven on medium until done. Baste with melted butter and add scallions if desired. Serve with Spicy Potatoes with Onions and Tomatoes.

*Garam Masala-

1/3 c cinnamon

1/3 c pepper

1/4 c cardamom

1/4 c cloves

Toast all spices together in a skillet over medium heat until heated through. Makes 5 1/2 cups

**Ginger-Garlic Paste-

1 c ginger, quartered

1 c garlic cloves, peeled

3 TBSP water (more or less)

Blend in food processor. Makes 1 1/2 cups