Cashew Chicken is one of my favorite comfort foods when the weather is gloomy and I need something to hug me on the inside.

It’s been raining for the last 4 days, and today is nothing different because it’s mixed with ice.

As much as I love rain, sunshine puts us all in a better mood.

Otherwise, I usually lay in bed, wrap myself in the blanket and watch TV or read books.

Click here for more of my delicious recipes with chicken.

On days like this, I love to cook something to warm me up. Something that I can wrap my hands around the bowl and just enjoy the aroma of a homecooked meal.

Chinese takeout, quick Ramen noodle soup or pizza order would be a good idea on days like this too.

However, nothing, absolutely nothing beats homemade stir fry.

That warm and pleasant aroma wraps your whole house too.

What better way to comfort your soul and your stomach than a nice bowl of piping hot steamed rice with vegetables and chicken that is literally melting in your mouth.

I raise both of my hands and say there is nothing better!

Of course, you will find via the internet many recipes similar to mine.

Well, this is my version of very simple, delicious and comforting Cashew Chicken served with Rice and Stir Fry Veggies for rainy days like today!

Do not let a long ingredient list scare you because most ingredients are repeating.

I just separated and organized them for your better viewing if you decide to make my version.

Recipes you may like:

ASIAN STYLE CHICKEN AND PINEAPPLE LETTUCE WRAPS

CHICKEN STIR FRY WITH RICE NOODLES

ASIAN BEEF SKEWERS

GENERAL TSOS TOFU

Yield: Serves 4

Cashew Chicken

Print

Tasty, easy and quick dinner idea.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 Chicken Breast skinned and cut into
• cubes
• ½ Cup Raw Cashews 4oz/113g
• 20 min. Marinade for Chicken:
• 3 Garlic Cloves minced
• 1 Tbs. Oyster Sauce
• 1 Tbs. Soy Sauce light
• 1 Tbs. Rice Vinegar or Rice Wine
• 4 Scallions roughly chopped
• ½ tsp. Red Hot Chili Flakes
• 3 drops of Sesame Oil
• 1 Tbs. All-purpose Flour or cornstarch

Stir Fry:

• 1 Tbs. Oil for Frying the best oils for frying-peanut oil, sunflower, soybean, canola oil
• 2 Red Bell Peppers (or any other color
• that you have or desire)
• ½ Cup Green Beans frozen
• 4 Mushrooms sliced
• ½ Cup Broccoli florets frozen
• ½ Onion sliced and chopped
• 3 Inch Fresh Ginger minced
• 2 Garlic cloves minced
• ½ tsp. Sesame Oil
• ½ tsp. Ground Black Pepper
• ½ tsp. Red Hot Chili Pepper Flakes

Sauce:

• 1-2 Tbs. Oyster Sauce
• 1 Tbs. Soy sauce light/less sodium, OR to taste
• 1 Tbs. Rice Vinegar
• 5 1/2 Tbs. 1/3 cup Chicken Broth (reduced-sodium or sodium-free)
• ¼ tbsp. The sugar you can add up to ½ tbsp.
• 4 drops of Sesame Oil

Garnish:

• Chopped Scallions green part

Instructions

Marinating chicken:

1. You will need to take off chicken skin and cut the meat into cubes. (Leave the bones for homemade chicken stock). Once you cut it into cubes, add all the ingredients except the flour or cornstarch.
2. Massage the chicken and let all the pieces get coated, last but not least toss flour and pat it all over the chicken. Cover and let it marinate for the next 20 minutes; Mix ingredients in the separate bowl for the sauce.

Stir Fry:

1. I like to add the first chicken to cook before adding vegetables to the wok or frying pan.
2. So after chicken marinated, I add the oil for frying in the wok, preheat it well and add chicken cubes/ or strips. Let it cook for 2-3 minutes, turning pieces a few times. Add vegetables to stir fry and all the seasoning, but try to put garlic and sesame oil last minutes of stir-frying.
3. Add cashews, stir and pour over the sauce. Turn off the heat and stir on a hot stove for 10-20 seconds, so the sauce can coat chicken and vegetables.

Sauce:

1. For the sauce, you just need to mix everything together and once the chicken and vegetables are almost done, add sauce and stir
2. Add a little bit of the time and taste, if it’s too salty of you then you might add a bit more water-read the notes for more… Serve it with Steamed Rice and chopped scallions.

Notes

How to make steamed rice:

Put the preferably short-grain rice in the pot and wash it with cold water 2-3 times or until it’s no longer milky white color (with this you are cleaning rice of its starch) Pour water into the pot and add 2 pinches of salt. I put 1 cupful of rice in 2 cups of cold water.

Boil the water until bubbly, then turn the heat to low and simmer the rice for 10 minutes on low heat with the lid on. After 10 minutes, turn the heat completely off and keep the lid on for about 5 minutes. It will steam up to perfection and just fluff the rice with the fork.

• THIS ALSO DEPENDS on what RICE you are using! If you do not have Soy sauce, light or Reduced sodium Chicken stock then I would suggest mixing water with chicken stock. Oyster sauce is salty as well as Soy sauce so you gotta taste it and see what is the right for your taste buds. You can also reduce 1/2 Tbs. Soy sauce and 1/2 Tbs. Oyster sauce in the marinade.

• That will reduce sodium too. You can add any vegetable combo that you have or like! Substitute Chicken with Tofu.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sandra’s Easy Cooking is Amazon Affiliate

Click here to check my amazon store.

Today I am posting savory twist on French sweet dessert. Actually, I had older Rachel Ray’s Mag and found the recipe.

I made it my own with slight adoption from her original idea and recipe. It was such a nice dinner to serve it to my family that I already have other ideas on how to change and add perhaps some peppers and mushrooms. I think it would give fantastic taste too. 

The first reaction of my dear hubby and kids was: “what kind of meal is this?” Not very good reaction looking at their faces, but when they tried it everything was eaten very fast, which made me, of course, happy.

Especially when my little one said: ” you are the best chef in the world”..ahem! I am not a chef but I always take his compliments to my heart, wouldn’t you?!

Anyhow, this is very easy, delicious and many of you probably have those ingredients in your fridge and pantry which I will say again you can add whatever you wish and even leftover rotisserie chicken that by the way Rachel R. used in her recipe. 

I will post here her Basic Batter too with some changes, and you can use this batter for fritters, or make something sweet by adding some sugar with blueberries or cherries. 

Print

Savory Chicken and Sun-Dried Tomatoes Clafoutis

Course Breakfast, Brunch, Side Dish

Cuisine American, French

Keyword baking, chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 Tbs. Oil/I used Olive Oil
• ½ Chicken Breast cubed /or rotisserie chicken
• 3 Scallions green onions, chopped
• 5 Sun-Dried Tomatoes packed in oil; drained and thinly sliced
• 4 Garlic cloves  finely minced
• Sea Salt and Pepper just a sprinkle to taste
• ½ cups  ½-in Baguette cubed
• 1/4 tsp. Dry Basil
• ½ cup Chicken Broth
• 1 ½ cups of Basic Batter recipe Bellow

Basic Batter:

• 3 Large Eggs
• 1/3 tbs. Baking Powder
• 1/4 tbs. Sugar
• 1/4 tbs. Sea Salt
• 1 ½  Tbs. Butter melted
• 1 Cup Milk
• 1 Cup Flour

Instructions

1. Mix eggs, baking powder, sugar, salt; Add melted butter, milk and Flour and mix until smooth.
2. This is when using raw chicken breast; Wash and cut chicken breast half into cubes, preheat oil in the skillet on the stove. Add chicken and cook until it’s not pink anymore.
3. Add chopped scallions, finely minced garlic and sun-dried tomatoes (this is a good time to add more ingredients if you desire). Season it with just a little bit of sea salt and pepper to taste; sprinkle about 1/4 tsp. of dried basil on top.
4. Cube the Baguette, stir to soak all the oil and then pour chicken stock. As soon as it boils, pours the basic batter on top of it, pushes all the bread cubes down so it can be soaked in batter and transfer to the preheated oven (375F/190C).
5. Cover it with Alum. foil for the first 15 minutes, take it off and bake 15-20 more minutes or until golden brown and done. If it looks pale but it’s done you can turn on the broiler for less then a minute and let it get a bit golden on top.
6. Take it out of the oven and place that Alum back on the dish until ready to be served.
7. You can serve it with salad on the side.

Recipe Notes

The recipe was calling for 5 TBS. of butter for the basic batter, but 1 ½ Tbs. was just fine for me; Also she was using 1 more TBS. with 1 Tbs. of olive oil for chicken which I omit the butter and just used oil. I think it would be too heavy with all the additional butter and I was right. But if you want to add more you are more then welcome. I added Scallions instead of the yellow onion and added a bit of basil which was not in the original recipe but gave a nice aroma to mine.

Thai Green Chicken Curry is simple and delicious meal for just about anyone. The delicious flavors linger with every bite.

I got a new cookbook for mother’s day, a gift from myself. It is “Cooking school-Thai Cuisine“.

I love Japanese, Korean and Chinese dishes but have to tell you that I also enjoy occasional Thai extraordinary food as well.

With that being said, I wanted to explore more extraordinary flavors of Thailand. This book was unbelievably helpful to bring the aroma of Thai cuisine into my kitchen and on my blog.

Click Here for more delicious Thai influenced recipes

Today I am introducing a really easy recipe, and packed with an explosion of flavor. It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. 

I versioned my idea to use a coconut shell as a bowl since I already had a coconut, which I had to use a hand saw and then a huge knife to open it!

Mother’s Day!

Besides my new lens from my hubby, a handmade cookbook from my daughter, I got numerous beautiful and thoughtful drawings from both of my boys.

Anyhow, let’s move on, me opening a coconut for 30 minutes is not interesting at all:))  

So here is a recipe that I twigged a bit since it was including baby eggplants that unfortunately I didn’t have.

I really didn’t want to get out of my comfy PJ and drive to the store…so it is what it is, and it was so tasty!

How to get ingredients in the USA:

• You can find in your local store such as Kroger, Publix or Walmart on aisles where is International Food/cuisines. 
• You can visit your International Market and find everything that you need, for just about any Asian influenced dish. 
• Look online! (Personally, I don’t like to order any types of food online)

If you decide to make Thai Green Chicken Curry do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 4 Servings

Thai Green Chicken Curry

Print

It is smooth and creamy, it is spicy but mild, and light coconut milk is just an amazing addition. Enjoy!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tbsp. Peanut chili Oil /I put chili flakes and made it spicy
• 2 tbsp. Green Curry Paste
• 2 skinless boneless chicken breasts, cubed
• 2 kaffir lime leaves coarsely torn (I got it in the international store)
• 1 Lemongrass stalk finely chopped
• 1 cup coconut milk
• 2 tbsp. Thai fish sauce

Garnish:

• Thinly sliced kaffir lime leaves
• Shaved fresh coconut
• Cilantro *optional or Thai Basil

Instructions

1. Heat a pan or/wok over high heat, and add Peanut chili oil.

2. Add the green curry paste and stir it until aromas are released.

3. Add cubed chicken, lime leaves, and lemongrass and cook it for about 5 minutes or until chicken begins to develop nice brown color.

4. Add coconut milk with just a pinch of salt and simmer on low heat for about 10 minutes.

5. Stir in the Thai Fish sauce and serve immediately, perhaps over some rice.

6. Now garnish is up to you, I had coconut so I garnished it by shaving few slices, didn’t have Thai basil, or any basil on hand so I used cilantro instead just to give you an example and contrast of the colors. I did change the recipe just a little bit but it still seemed very tasty.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest