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Easy Recipes for Stay-at-Home-Dads: Cashew Chicken

Updated on June 7, 2011

My birthday is in mid-January. For those of you born just after Christmas, you know the problem that causes: you get the normal holiday gifts then, two weeks later, everyone asks you for additional gift suggestions as they already taxed their brains enough the month before. I usually just ask for an Amazon gift card (that way I can pretend my birthday is later in the year). My wife, however, refuses to take that route so, usually, I ask for some kitchen gadget. I got a slow cooker one year, a set of knives the next, and a gas grill another year (I ended up putting the latter together in the garage when there was about a foot of snow outside). This year we went to aWisconsinoutlet mall and purchased an upscale wok.

I am sure you know what a wok is but for those of you scurrying to Wikipedia, it is a metal bowl that allows you to stir-fry food. I was pretty much a neophyte in wok cooking but have grown to like it as it provides an alternative to the standard stove or oven cooking. I also recommend purchasing a curve spatula, and slotted spoon that you use just for the wok.

If you have one (or are thinking of picking one up) I am including in this piece my first wok recipe. It got a nod from my son so I think it is safe to say your kids will like it as well. Since it takes about only 15 minutes between prep and cooking it is easy as well as quick.

Cashew Chicken


1 pound of skinless chicken breast fillets

1 red bell pepper

2 cloves of garlic

4 dried red chilies (usually found in your grocer’s produce section)

2 tablespoons vegetable oil

2 tablespoons oyster sauce (check your grocer’s oriental food section)

1 tablespoon soy sauce (we use the low sodium variety)

1 bunch scallions cut into 2-inch slices

1½ cups roasted cashews

Cooked rice

1. Cut the chicken into small bite-sized pieces.

2. Cut the pepper in half, scrape out and toss the insides, and dice the pepper.

3. Dice the garlic and chilies.

4. Place the wok on the stove and turn the heat to medium. After the wok has a chance to warm up, slowly drizzle the oil around its sides. Swirl the wok around to even coat the sides and bottom with the oil.

5. Stir-fry the garlic and chilies until they turn a light brown then add the chicken until it is fully cooked.

6. Add the peppers, oyster sauce, soy sauce as well as the sugar. Continue to cook for two to three minutes while adding the cashews and the scallions.

7. Serve over rice.

As I said, pretty quick and easy.


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