Chicken and Cashew Stir-Fry with Rice
In a small sauce pan, over medium heat, pan-roast 1/2 cup Raw Cashews until they begin to brown~about 10 minutes. Remove from heat.
Thinly slice 1 boneless chicken breasts, across the grain.
Sprinkle with: Shallot Pepper, and Garlic Salt.
Marinate in: 2 Tbsp Soy Sauce and 2 Tbsp Dry White Sherry
In a measuring cup, combine:
1 cup Chicken Broth
2 Tbsp Soy Sauce
2 Tbsp Dry White Sherry
A few drops of Louisiana Hot Sauce
1 tsp Sugar
In a small bowl, combine:
2 tsp Corn Starch
1/2 Cup Water
1/2 lb. Fresh Green Beans, sliced diagonally into 1″ long pieces
4 ribs Celery, cut diagonally
2 Carrots, peeled and julienned
1/4 White Onion, finely diced
Heat 1 Tbsp Vegetable Oil in a wok, or deep skillet over high heat. Add chicken, stirring until white all the way through. Remove from wok and place in a clean bowl.
Wipe out wok with a paper towel.
Put wok back on burner and add another Tbsp of Vegetable Oil.
When oil is hot, add Vegetables and Roasted Cashews, stirring until Carrots and Celery are slightly cruchy.
Add Chicken back in, and drizzle with Chicken Broth mixture until everything is well-coated.
Then stir in Corn Starch mixture stirring until sauce thckens.
Serve over steamed white, or brown, rice.
The bakery we ordered our Wedding Cake from gave us an anniversary cake in exchange for a photo of our wedding cake~not a bad trade! This is a white cake with Fruit Basket Filling, Whipped Cream Frosting and White Chocolate Shavings which is what we chose for the largest (bottom) layer of our wedding cake.
What a wonderful tradition! I think we’ll order one every year.
I’ve ordered John’s birthday cakes from The Bread Basket in Camarillo, CA, every year. Next weekend, we’ll be celebrating his birthday with a chocolate cake with Raspberry filling and Chocolate Whipped Cream Frosting and mixed Chocolate Shavings~I’ll be sure to post a photo! In the meantime, here’s a picture of our Wedding Cake!
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