Because You Don't Want an MSG Hangover
This dinner is for the nights you crave Chinese take out but could do without the MSG hangover. There’s nothing tricky or time consuming about the preparation, and using one wok (or heavy skillet, if you don’t have one) means an easy clean up. Feel free to make any adaptions if needed: broccolini will work just as well as Chinese broccoli, and so will regular basil in place of Thai. Some warm rice would hit the spot with these dishes, but it isn’t necessary. Just make sure to have a pair of chopsticks handy — the only thing you’ll miss is your fortune.
Minced Chicken and Cashew with Thai Basil by MummysLittleHelper
Serves 2
2 cups minced chicken breast
1/2 cup roasted unsalted cashew nuts
1 teaspoon minced garlic
1/4 cup white onion
1 cup Thai basil (if unavailable, use normal basil)
3 tablespoons oil (peanut is best)
11/2 tablespoons fish sauce
11/2 tablespoons oyster sauce
1 tablespoon light soya sauce
1/2 tablespoon dark soya sauce
1 teaspoon sugar
1 splash water (optional)
Mix the sauces in a cup with the sugar - stir to dissolve.
Heat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.
Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.
This dish goes well with rice. As an alternative, pop some pita bread into the bread toaster for a couple of minutes. Make a small pocket in the pita and fill with the Chicken and Cashew with Thai Basil. Bon Appetit!
Save and print the recipe on Food52.com.
Chinese Broccoli Salad with Sesame Sriracha Dressing by Pinch&Swirl
The Grocery List
2 cups minced chicken breast
1/2 cup roasted unsalted cashew nuts
1 cup Thai basil (if unavailable, use normal basil)
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 1/2 pounds Chinese broccoli
2 tablespoons ponzu sauce
2 tablespoons toasted sesame oil
We’re assuming you have some garlic, a medium onion, 1 teaspoon sugar, and 1 teaspoon Sriracha. If not, add those to your shopping list, too.
The Plan
1. Fill a large bowl with water and ice. Set aside. (Optional: Start a pot of rice.)
2. Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.
3. Heat about 1 inch of water in a large, lidded pot or wok, then bring to a boil. Lay stems in an even layer in the boiling water and place the leaves across the top. Cover and let steam for 3 to 5 minutes, until it has reached your desired tenderness.
4. With a slotted spoon, transfer broccoli to ice bath. While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and Sriracha in a small bowl, then slowly drizzle in the sesame oil, whisking constantly. Set aside.
5. Using a slotted spoon, transfer the cooled broccoli to a serving bowl. Pat dry with a clean kitchen towel or paper towels. Drizzle dressing over broccoli and toss to coat evenly.
6. For the chicken and cashews: Mix the fish sauce, oyster sauce, light and dark soy sauce, 1 teaspoon sugar, and a splash of water. Stir to dissolve.
7. Heat the wok on medium to high heat for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed. Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.
8. Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken. Serve and enjoy!
This article originally appeared on Food52.com: Dinner Tonight: Chicken and Cashews + Chinese Broccoli Salad