Stir-Fried Chicken with Cashews

Stir-Fried Chicken with Cashews
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

Abby's notes: Hi family! I make stir fry all of the time, and so was really excited when I saw Emeril's take on how to jazz it up a bit. Honestly, making it with the noodles makes this taste like Margie's Phillipino Noodles! Very delicious, very easy and a quick make. Enjoy!

Prep Time:25 minInactive Prep Time:--Cook Time:8 min

Level:
Intermediate
Serves:
4 servings

Ingredients
3 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
1 teaspoon cornstarch
1/4 cup finely chopped green onion bottoms, plus 2 tablespoons thinly sliced green onion tops
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper, or to taste
2 cups snow peas, ends and threads removed
1 large red bell pepper, stemmed, seeded, and julienned
1/2 red onion, thinly sliced
2 celery stalks, peeled and cut on a bias
1 cup chicken stock or canned, low-sodium chicken broth
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 nests cellophane rice noodles
1/2 cup roasted cashews
Salt and freshly ground black pepper

Directions
Heat the oil in a wok or a large saute pan over high heat. Dust the chicken with cornstarch. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 1 minute.

Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine. Move the contents of the wok to the side to reveal a well. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 1 minute longer.

Remove the chicken from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.

Cheesy Zucchini and Mint Risotto

Last week I used Jamie Oliver's iPhone app (Jamie Oliver 20 min. meals) to find a new recipe to try out....Cheesy Zucchini and Mint Risotto. I couldnt find the recipe online so I'll type it up for yall.
I have the proportions for 2 people and it was a PERFECT size!!

You'll need:
1 small zucchini
1 small bunch of fresh mint
1 4oz. of buffalo mozzarella
1 small red onion
1 stick of celery
5 oz. risotto
1 3/4 c. vegetable broth
1/2 cup white wine
1/2 medium fresh red chili
1 oz. Parmesan cheese
Extra Virgin Olive Oil
Sea Salt
Black Pepper

(side note: I didnt have a red onion when I was making this and so I used 2 sticks of celery and added garlic to this recipe and was perfect!)
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Place a large saucepan on low to med. heat.
Dice onion and celery
Add a tablespoon of butter to the hot pan with the onion and celery, a splash of olive oil and a splash of water.
Cook over a low heat for around 5 min., stirring occasionally, until softened.
Bring the veg. broth to a boil in a med. saucepan, the turn heat down to low.
Trim the zucchini ends and dice.
Pick the leaves off the mint stalks and put them to the side. Add the stalks to the saucepan of the broth.
Finely grate the Parmesan.
Once the veggies are soft (not browned) add the risotto to the pan.
Stir and fry the risotto for a min. until translucent, then add the wine and keep stirring until all the wine has been absorbed by the rice.
Turn the heat under the rice up to med. then add a ladle full of hot broth, avoiding the mint stalks (only in there for flavor).
Stir constantly and continue adding brother, a ladle at a time, waiting for the risotto to soak it all up before adding the next ladle full. Contunil until you've used 2/3 of the broth.
Finely chop the mint leaves and the chili. (keep seeds if you like it spicy)
Stir the diced zucchini into the broth and keep adding the broth by the ladleful until the risotto is just cooked and had a nice oozy consistency. If you run out of broth, use boiling water.
Take the pan of the risotto off the heat.
Tear the ball of mozzarella into pieces and stir into the pan with half of the chopped mint.
Stir through half of your grated parmesan.
Taste the risotto and season well with pepper and a pinch of salt.
Serve onto plate and top each one with the remaining parmesan, a sprinkle of chopped mint and fresh chili and then tuck in.
Enjoy!
(photo credit: http://www.imnojamieoliver.com/?p=460)
(recipe credit: Jamie Oliver 20 Min. Meals iPhone App)

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Welcome. In hopes of sharing more delicious recipes, eating more fresh food and creativity throughout our kitchens, hopefully we can use this blog to post and share the meals we have cooked, food tips we have learned or anything else food related.