Super-fast cashew chicken

After indulging in some incredible take-out cashew chicken a few weeks back, I'd been craving it again.

I planned to make a recipe from an old favorite cookbook but then realized I didn't have any hoisin sauce, so I had to improvise. I checked out a couple of other cashew chicken recipes and decided to create my own.

Having trouble with the site I use to load my recipes, so here it is plain and simple:

Super-fast Cashew Chicken

Note: I eyeball everything--these measurements are approximate...add more of the flavors you like.

Ingredients:
About 1.5 cups cooked shredded chicken or diced chicken breast (I used a rotisserie chicken!)
3 large carrots chopped how you like them
4 celery stalks chopped
2 cloves garlic, minced
1 tablespoon ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
4 scallions, white and light green parts chopped
1/2 cup dry-roasted cashews
Sesame seeds

Instructions:
In a large pan over medium heat, drizzle olive oil (enough to lightly coat the pan). Add the carrots and sauté for about 5 minutes. Add the celery.
Meanwhile, make the sauce: In a small bowl, whisk together all ingredients from garlic through ginger.
Once the vegetables are crisp-tender, add the chicken. Pour the sauce over the chicken and stir, coating the chicken and the vegetables. The sauce will thicken a bit. Then, add the green onions and cashews to finish the dish, stirring everything together.
Serve over rice and top with sesame seeds for garnish.

Pork egg roll in a bowl

I love egg rolls, but that fried goodness isn't regularly on my meal plan. One day I stumbled across a Paleo recipe for an egg roll without the wrapper, and I've been hooked since. Ground pork is a nice alternative to chicken, beef, or turkey. Serve this over rice, and you've got yourself a meal. It's also incredibly quick AND a one-pan dinner, which is a win-win!

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Pork Egg Roll in a Bowl

If you love Asian flavors, quick dinners, and something different...try this on for size!

Ingredients

• 2 tablespoons Sesame oil
• 3 cloves Minced garlic
• 1 small Onion, diced
• 5 Green onions, sliced (green and white parts)
• 1 lb Ground pork
• 1/2 teaspoon Ground ginger or ginger paste
• Salt & pepper, to taste
• 1 tablespoon Sriracha or similar
• 1 14-oz bag (or shred your own cabbage and carrots, if you prefer!) Bagged coleslaw
• 3 tablespoons Soy sauce
• 1 tablespoon Rice wine vinegar
• 2 tablespoons Sesame seeds

Instructions

In a large skillet over medium-high heat, heat sesame oil. Heat sesame oil in a large skillet over medium high heat.Add the garlic, onion, and white portion of the green onions, sautéing until onions are translucent and the garlic is fragrant.Add the ground pork, ginger, salt, pepper, and Sriracha and cook until pork is cooked through.Add the coleslaw mix, soy sauce, and vinegar. Sauté until the coleslaw is tender.Top with sesame seeds and green onions. Serve over rice.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 6 servings

Simple Sesame Chicken

Sauté a bag of frozen stir fry veggies over a couple tablespoons of sesame oil (add a can of water chestnuts or baby corn to amplify the Asian flavors!), and start a pot of brown or white rice. This sesame chicken recipe is easy and quick enough to throw together in less than 30 minutes, start to finish.

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Simple Sesame Chicken

This recipe takes just 25 minutes, inclusive of prep!

Ingredients

• 1 Egg
• 3 tablespoons Cornstarch
• Salt & pepper
• 1 lb Boneless, skinless chicken thighs
• 2 tablespoons Vegetable oil
• 2 tablespoons Soy sauce
• 1/2 tablespoon Sesame oil
• 1 1/2 tablespoon Brown sugar
• 1 1/2 tablespoon Rice vinegar
• Generous squirt Ginger paste
• 1 clove Garlic
• 2 tablespoons Sesame seeds
• About 3, chopped, for garnish Green onions

Instructions

In a large bowl, whisk together the egg, cornstarch, and salt & pepper. Cut chicken thighs into small pieces, discarding any excess fat. Toss chicken in egg mixture. Heat a large pan with oil over medium-high heat, and when the oil is very hot, add the chicken and any remaining egg mixture. Cook and stir occasionally until golden brown and cooked through (about 10 minutes).While the chicken is cooking, make the sauce in a small bowl. Whisk all the ingredients together. If you don't have ginger paste (available in Asian markets and Trader Joe's!), grate an inch of fresh ginger.When the chicken is cooked through, add the sauce. Stir and let it thicken up, and then remove from heat. Serve over rice and stir fry veggies, and top with chopped green onions.

Details

Prep time: Cook time: Total time: 25 mins Yield: About 4 servings