Cashew Chicken on lettuce

Howdy folks!

I hope you’re having a great week. I am super excited today. Yes, partly because it is Friday and that is one of favorite days of the week. It is also because, today in a first of many (hopefully), I’ve made a video for this recipe. I have wanted to do this for the longest time, but I’ve been putting it off because I thought I needed to have the perfect kitchen, the perfect cookware and so on. But I have come to realize that not everyone has the perfect kitchen, but we still love to cook up great food and learn new recipes. So instead of waiting for the perfect kitchen stars to align, I was going to start sharing my videos with you to show you that you can cook great food no matter how small or dated your kitchen may be. Since we’re renting at the moment, there’s not much we can do about the situation at the moment, but the focus will always be on delicious food.

In the last few years I’ve cooked on gas stoves, hot plates and ceramic cooktops. All of them have their own set of quirks. Like they say every oven is different, I think every cooktop is different too and you just need to spend some time getting to know it.

On to today’s recipe. This cashew chicken is a quick and easy recipe. You can get it on the table in under 20 minutes. This is the perfect low carb meal when served on a bed of lettuce. You could, however, also serve it up with some fried rice or noodles too. I love it with lettuce and it makes a perfect summer’s meal.

Here’s the video. Let me know what you think. I sure hope you will like and share the video and Subscribe to my channel too. This is my first cooking video, so it’s not perfect and I’ve learnt a lot from this experience. The detailed recipe will also be listed below.

Cashew Chicken on Lettuce
Recipe from: As Easy As Apple Pie
Serves 3

250g boneless, skinless chicken
2 tbsp low sodium soy sauce (Use a little lesser if you’re using regular soy sauce)
2 tbsp oyster sauce
1/2 – 1 tsp red chilly paste
1/2 tbsp olive oil (cooking oil of your choice)
1/2 tbsp sesame oil
1 large clove garlic, finely chopped
1/2 tsp ginger, finely chopped (fresh ginger is best but you can also use lightly dried ginger like I did here)
1/2 cup raw cashew seeds
Iceberg lettuce leaves (or any lettuce of your choice)
Sesame seeds, to garnish

Cut the chicken to bite size pieces.

In a bowl, mix the chicken, soy sauce, oyster sauce and chilly paste and toss well. Set this aside for about 10 minutes to marinade.

While that is happening, chop the ginger and garlic. (Fresh ginger is best, but I didn’t have any so I used some from Gourmet Garden.)

Chop the lettuce leaves into bite size pieces and place them on serving plates.

Now, heat the olive oil in a pan over medium heat. Add the ginger and garlic and saute for about 30 seconds or till they release a lovely aroma and are gently sizzling.

Turn the heat up to medium high and add the chicken and the marinade liquids. Add the sesame oil to the pan.

Stir fry for about 4-5 minutes or till the chicken has cooked through. (Please note, the cook time will depend on the size of the chicken pieces, so watch the pan and make sure the chicken pieces are cooked on all sides and have cooked through.) Stir the contents of the pan frequently, so ensure they don’t burn.

When the chicken is cooked, add the cashew seeds and stir through for about a minute or till they’ve heated through.

And that’s it. Your cashew chicken is ready to serve.

Spoon some of the chicken on the bed of lettuce. Make sure you have a few cashew seeds on each plate.

Sprinkle some sesame seeds on top and serve.

Enjoy!!!

NOTE: This is NOT a sponsored post.

Pin now for later –

Satay Chicken Noodle Stir Fry

In my last few posts, you may have heard me complain about the heat and unfortunately not much has changed. This has been one of the fiercest summers I’ve seen since coming to Australia. I am definitely not a an extreme summer person. I love the milder temperature of spring and autumn, I enjoy the rains and I love winter.

When its this hot, all cooking and baking activity in my kitchen drastically falls. We mostly have salads, some sandwiches and any cooked dishes are usually quick and easy ones. I’ve been eager to increase my repertoire of such dishes and after some searching online, I came across this amazing Satay Chicken Noodle Stir Fry recipe. There are a few stages in the recipe, but they’re all really easy and come together very quickly. The beauty of this recipe is that you can serve this either cold as a salad or like I did, slightly warm as a Stir Fry. I can’t tell you how immensely flavorsome and delicious it turned out. You get the nuttiness from the peanuts, the flavor from the curried chicken pieces, the tang from the fresh lime juice, the creaminess from the coconut milk and the freshness from the fresh coriander. In all, it is a beautifully balanced dish. I am so very glad I tried out this recipe and it sure is a keeper.

Satay Chicken Noodle Stir Fry
Adapted from: Recipe Tin Eats
Serves 3-4

For the dressing
1/3 cup roasted peanuts (you could also use 1/4 cup peanut butter instead)
1 garlic clove, peeled
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp palm sugar
1 1/2 tbsp Sriracha sauce
2 tbsp sour lime juice
6 tbsp coconut milk
2 tbsp water
1/4 tsp salt, or to taste

For the Satay chicken
350g chicken breast, cut in half lengthwise and then slice thinly
Salt, to taste
Freshly cracked black pepper, to taste
1 1/2 tsp curry powder
1 tbsp soy sauce
1 1/2 tsp palm sugar
1 tbsp peanut oil (You can use any cooking oil you have)

For the Stir Fry – 
1 pack flat dried rice noodles (I used a 200g packet of Pad Thai rice noodles)
1 large or 2 small carrots, julienned
12-15 green beans / french beans, edges trimmed and thinly sliced on the diagonal (Use this only if you are serving this as a stir fry. If you are serving it as a salad, leave it out and just use carrots, cabbage and spring onions)
2 spring onions, finely sliced on the diagonal
(You can use 1 cup of finely sliced green / red cabbage or a combination of both. I didn’t have any, so I left it out this time.)

To serve – 
1 red Birdseye chilly, finely sliced on the diagonal (optional)
3 tbsp roasted peanuts, roughly chopped
2 tbsp fresh coriander stalks and leaves, finely chopped
A wedge of sour lime

In a bowl, place the sliced chicken and all the satay chicken ingredients except the oil. Toss well and set aside for about 10-15 minutes to marinade.

While the chicken is marinading, make the dressing. Place all the dressing ingredients into a blender or food processor and blitz till you are left with a smooth dressing.

Cook the noodles according to the package instructions.
While the noodles are cooking, heat another pan over medium heat. Heat 1 tbsp peanut oil and gently tip in the marinaded chicken pieces and the marinade. Toss around a little and saute till the chicken pieces have cooked through. Take out the pieces of chicken onto a plate and set aside. 
In the same pan, add about 1 tsp more peanut oil. Add the french beans and carrot and stir fry for about a minute. Now add the cabbage and the spring onion. Stir well and stir fry for about another minute. The veggies should have softened a bit by now. I like to leave my veggies on the crunchy side. If you like your veggies softer, cook for a little longer till they are done to your likeness. 
Tip in the dressing and the chicken pieces. Stir through.

If it is too dry, add a tiny splash of water (1-2 tbsp of water) and heat through and toss well. (I didn’t need to do this.)

Add the cooked noodles and gently toss through making sure that all the noodles are coated in that yummy dressing.
Take off the heat. 
Portion out into serving bowls or on plates.
Sprinkle some roughly chopped peanuts, chopped coriander and sliced chilly (if using) over each bowl / plate. 
Lastly squeeze some freshly squeezed sour lime juice over and serve or serve with a wedge of lime on the side.
Enjoy!!!