Wednesday, November 7, 2012

FAST and EASY Rotisserie Cashew Chicken

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A tale as old as time... Well, as old as food blogging anyway.  It's brown food, with a brown sauce, diced, minced and just plain ugly.

No way to make this look as good as it tasted.

Strong hints of Asian flavors, Soy and Oyster Sauces, Sesame Oil and roasted Sesame Seeds, Chicken stock thickened with corn starch and you have a delightful dish, available at about any fast food Chinese joint, but made cheaper, better and much more delicious at home...

Plus you get lots more cashews!

And of course it's made all the more easy when you start with a store bought, fully cooked, fully seasoned Rotisserie Chicken!

Here's what I did...

FAST and EASY Rotisserie Cashew Chicken

  • 1/2 Rotisserie Chicken, meat removed from bones and diced
  • 1 TBS Sugar
  • 4 tsp Corn Starch
  • 1/4 Cup Soy Sauce
  • 1 TBS Worcestershire Sauce
  • 1 TBS Oyster Sauce
  • 1 Cup Chicken Stock
  • 1 tsp Sesame Seeds (black and/or white)
  • 1/2 tsp Garlic Flakes
  • 1/2 tsp Sea Salt
  • Juice of 1 Lemon
  • 1 cup Cashews Whole, unsalted if available
  • Serve with White Rice and Parsley
Cooking Directions
  1. In a medium size 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 over cook the cashews as you want them hot but still retain a bit of their crunch.
  6. Add the Sesame Seeds, Garlic Flakes and Salt
  7. Serve over prepared rice or noodles and ENJOY!

What could be better than Home Cooked Chinese Take out made fast and easy at home!  DELICIOUS, and filled with nuts (hate ordering this and not getting a nut in every bite).

Tastes GREAT... just looks ugly... Sigh


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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1 comment:

  1. I normally add sugar snap peas, or snow peas or broccoli to my chinese stir fries to make them "prettier" and it's healthy too. Shredded carrots are also nice. GREAT selection of recipes. love it