18
MetroVanIndependent.com
October 2015
Food
ingredients
Photo by Tota Mendez
Chicken and Cashew Stir Fry.
Chicken and Cashew Stir Fry
EASY & DELICIOUS
By Tota Mendez
After a long week of hard work, Friday
nights is usually my take out night. The
choice is simple. It’s either Pizza or Chinese
food. But sometimes, when I’m on a strict
budget I would opt out on ordering and
instead making my own Chinese dish for a
fraction of the cost.
So I decided to make my own Chicken
and Cashew Stir Fry dinner and believe
me, it came out just as it was made in a
restaurant. My kids devoured it, too! When
it comes to cooking Chinese Food, I find
it the easiest to make because most of
the ingredients are readily available in my
pantry.
There are many variations of Stir Fry
Sauce and I decided to use my own and it
goes well with anything. It’s a great sauce
for Chow Mein noodles as well. You pair
this dish with steam rice or you can mix in
Chow Mein noodles as a full meal. For an
authentic feel, use Chinese bowls for serving and a pair of chopsticks.
Directions:
1. Prepare the sauce first by combining
all the ingredients in a bowl. Mix
well, set aside and let the flavours
incorporate.
2. Combine flour, salt and pepper in a
large Zip Lock bag. Add the chicken
pieces and coat well.
3. Prepare a frying pan with cooking oil.
Heat at medium. Add chicken pieces
carefully in the pan and let it brown
each side for 10 minutes until cooked.
Set aside chicken pieces in a plate
lined with paper towel.
4. Add more cooking oil in the pan if
needed. Add the onions and let it
sweat for 2 minutes. Add the bell
peppers and Bok Choy in the pan with
the onions mixing it around for about 4
minutes until Bok Choy is soft but not
over cooked. Add the chicken pieces,
cashew nuts and sauce and stir fry for
about 3 minutes. Turn off the heat.
5. Prepare the Chinese bowls with steam
rice or noodles. Serve the Chicken and
Cashew on a platter. Have a tall glass
of Tsing Tao beer if you like. Eat well
and drink well.
Enjoy!
Tota Mendez is a musician and avid food
lover originally from Manila, Philippines.
Her recipes are inspired from her days of
traveling all over the world which is mostly
Asian Cuisine.