Before serving, add the chopped cilantro. Coconut Quinoa: Meanwhile, cook the quinoa according to the packages instructions, except subbing the liquid for the coconut milk and water. Serve immediately over the coconut quinoa. When the chicken is done cooking, add the first batch of chicken, water chestnuts, soy sauce, vegetables and the cashews to the pan.Remove from heat and add the second batch of chicken and repeat the cooking process. Cook for 2 minutes, then flip chicken and allow to get golden brown on the other side. You want them to sear to a golden brown, not steam. Add the chicken in two batches, making sure to not crowd the pan. If your pan is too dry at this point, add 1 tbsp coconut oil and allow to melt over medium high heat.Remove from pan and add to plate with mushrooms. Sauté until tender but crisp, 5- 8 minutes. Add the broccoli and the carrots to the same pan.Add the mushrooms and let cook until soft, 4 minutes. Chicken & Vegetables: Add 2 tbsp coconut oil to a large sauté pan over medium heat.Add the cubed chicken and let sit while you start the dish. Sauce: Mix the cornstarch through the ginger.1 cup uncooked quinoa, rinsed and drained.2 Tbsp coconut oil, plus 1 Tbsp more if needed.2 lb chicken, cubed into 1/2 inch cubes.Make sure to also check out the PF Changs Cashew Chicken with Coconut Quinoa recipe over at Celebrations! I am not sure if there is a way to improve upon perfection. The quinoa can be made even a few days earlier, then reheated at dinner time! The veggies can be chopped, the chicken diced, the sauce stirred up then when its dinner time simply heat a pan and cook away! You can prep the ingredients ahead of time. The difference of my Cashew Chicken and the restaurants? Probably a couple thousand calories, far more flavor but they are both come together quickly. I followed in her footsteps, because mom’s know best right? The silky sauce that coated each tender piece of chicken, the abundance of crunchy cashews and the overload of crispy veggies had me hooked. Neither are ways I like to enjoy my Chinese.Įven though they had a decent Cashew Chicken, I will take my homemade version any day! My mom has been making homemade Cashew Chicken for years as it was our dish of choice when we ventured out to PF Changs. Or the less than stellar feeling it left you with. The massive serving size made up for the lack of flavor. Like most college towns, there was a Chinese restaurant that cranked out dishes faster than I could hang up the phone upon ordering. But since they aren’t going anywhere, I might as well savor the tasty memories that come with. Those memories are the ones I would like to erase but unfortunately they are sticking around for a bit longer. I remember the early mornings during my college days, of ordering takeout after a night at the bars like it was yesterday.
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