Tuesday, August 30, 2016

Do Over


Ever have a day that just got off wrong from the get-go?  You know, the one where you wish you could go back to bed, start the day over, and get a do over?  Well, my day was like that.  I woke up 18 minutes late and had to rush to get ready. I got to work later than I wanted, and that just seemed to throw my whole day off.  Luckily, I'm home now and it's all over with.

Fortunately, this Cashew Jalepeno Chicken dinner isn't one that needs a do over.  In fact, it's pretty spectacular.  It was really fast and easy to make, and there were zero leftovers, which is great because sometimes I have way too many leftovers and have to pawn them off on my coworkers.  I used boneless skinless chicken thighs for this since the meat is juicier.  But you can use chicken breasts if you like.  I also used one large fresh jalapeno for this dish, which gave it exactly the right amount of heat.  You can add more if you like it hot or leave it out altogether.  All in all, this dish can make up for the worst of days.  Enjoy!

CASHEW JALAPENO CHICKEN
1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
Peanut oil
Salt & pepper, to taste
1 C roasted cashews
1 jalapeno, sliced
1 green onion, sliced
2 T chopped fresh cilantro
1/4 C soy sauce
1/4 C rice wine vinegar
1 teaspoon sesame oil
1 T cornstarch plus 1 T water
2 cloves garlic, minced
1/2 C honey
Juice of 1 lime
1 T sesame seeds
Cooked rice, if desired, for serving

Drizzle some peanut oil into a skillet.  Season the chicken with salt and pepper and cook the chicken on medium high heat until it's done through, about 6-7 minutes. 


Meanwhile, whisk together the cornstarch and the water. Whisk in the soy sauce, rice wine vinegar, sesame oil, garlic, honey, and the juice of the lime.  Pour the sauce into the skillet with the chicken.  Add in the jalapeno slices and the cashews.  Bring it to a slight bubble.  Reduce the heat slightly and cook until thickened, about 5 minutes.  Remove it from the heat and stir in the cilantro, sesame seeds, and the green onion.  Serve it over rice, if desired.

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