I always want to write about something new and challenging that I can gas on about for my column, but I also realize that many of you just want something they can make tonight, or tomorrow night, or sometime really soon, like around now.
I’m a working mother, and if we’re out of leftovers, I often spend my drive home figuring out what I can serve within the hour.
These separate piles find their ways onto opposite sides of my desk. Well, today I came across Rotisserie Cashew Chicken and figured I had plenty of time to pick up a roast chicken and throw together this sauce before my family members start in on the potato chips.
This is for everyone who’d like to do the same. It’s from Rich’s Recipe du Jour.
ROTISSERIE CASHEW CHICKEN
1/2 rotisserie chicken, meat removed from bones and diced
1 tablespoon sugar
4 teaspoon corn starch
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
1 cup chicken stock
1 teaspoon sesame seeds (black and/or white)
1/2 teaspoon garlic flakes (I’ll use garlic powder)
1/2 teaspoon sea salt
Juice of 1 lemon
1 cup cashews Whole, unsalted if available
Serve with white rice and parsley
1. In a medium bowl, combine the sugar, corn starch, soy sauce, Worcestershire sauce, oyster sauce and whisk to form marinade.
2. Add the diced chicken, mix with marinade and allow to sit for 5 minutes.
3. During that time, in a wok or large saute pan, heat chicken stock to simmer. Add the marinated chicken, including all of the sauce in the bottom of the bowl. Stir to combine and mix with the stock.
4. Continue heating until the sauce begins to thicken (the corn starch will do that).
5. Add the lemon juice and cashews. Do not overcook the cashews as you want them hot but still retain a bit of their crunch. Add the sesame seeds, garlic flakes and salt.
Serve over prepared rice or noodles
– Rich’s Recipe du Jour