Cashew Chicken {Better than a Takeout!}

Everything in a Chinese person’s life is categorised as either YIN or Yang and there is no exception when it comes to food.  Ingredients that are YIN tend to have a cooling and calming property, whist YANG ingredients tend to be more warming and comforting.  In Chinese cuisine the recipes are almost always perfectly balanced between YIN & YANG, thus making them not only delicious but in perfect harmony with one’s body.

This is the traditional symbol for the forces of yin and yang, sometimes described as two fish swimming head to tail.
How does the concept of yin and yang relate to food? A basic adherence to this philosophy can be found in any Chinese dish, from stir-fried beef with broccoli to sweet and sour pork. There is always a balance in colour, flavours, and textures. However, belief in the importance of following the principles of yin and yang in the diet extends further. Certain foods are thought to have yin or cooling properties, while others have warm, yang properties. The challenge is to consume a diet that contains a healthy balance between the two. When treating illnesses, an Oriental physician will frequently advise dietary changes in order to restore a healthy balance between the yin and yang in the body. For example, let’s say you’re suffering from heartburn, caused by consuming too many spicy (yang) foods. Instead of antacids, you’re likely to take home a prescription for herbal teas to restore the yin forces. Similarly, coughs or flu are more likely to be treated with dietary changes than antibiotics or cough medicines.

Cashew Chicken {Better than a Takeout!}

Better-Than-a-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip the takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and much healthier!!

INGREDIENTS
3 tablespoons cornflour
1/2 teaspoon salt
1/2 teaspoon pepper
about 500g boneless skinless chicken breasts, diced into 2cm pieces
2 tablespoons sesame oil
1 tablespoon olive oil

1 tablespoon rice wine vinegar

2 heaping cups broccoli florets
1 teacup red bell peppers, diced small
1 teacup shelled frozen  Baby Broad Beans
2 cloves garlic, finely minced or pressed
about a teacup unsalted dry-roasted whole cashews
3 tablespoons normal soy sauce
2 tablespoons honey, or to taste

1 tbls Grated ginger

METHOD
To a large sized ziploc bag, add the Cornflour, salt, pepper, chicken, seal, and shake to coat chicken evenly.
To a large skillet or wok, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through at this stage.
Add the broccoli, bell peppers, broad beans (I add these straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender (NOT mushy) and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
To a medium bowl add the soy sauce, honey, rice wine vinegar, ginger, and whisk to combine; set aside.
Add the cashews to the skillet/wok and stir to combine.
Add the sauce last and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
Add the green/spring onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
This can be served with rice or noodles, I quite like it with Quinoa.

Category: Chinese, Cuisine, Main Courses, Meals for 1 or 2, Meat, Recipes