Well, the temps here in Reno over the weekend are supposed to edge into the low 90s. I think summer is finally upon us at last.
During the summer I prefer to eat on the lighter side – dishes that are healthy, full of fresh veggies and aren’t too heavy.
I like to make a lot of stir frys and, since I don’t own a wok, my cast iron skillet does the trick beautifully as it heats quickly and evenly.
One of my favorite Chinese dishes that I order out all of the time is cashew chicken. Ironically, I never made it home. It seemed to be that special dish only for the restaurant. But no more! I found a nice recipe online that includes a lot of my favorite ingredients – ginger, hoisin sauce, rice vinegar, sesame oil, snow peas, and of course, cashews.
Give this light and simple dish a try. You won’t be sweating over the stove and dinner will be ready in no time – so you can get on with summer fun!
3 Tbsps. reduced-sodium Soy Sauce
1/3 cup + 1 Tbsp. reduced-sodium Chicken Broth, divided
3/4 tsp. Sesame Oil, divided
1 lb. boneless skinless Chicken Breasts, cut into 1-inch pieces
1 Tbsp. Cornstarch
1 Tbsp. Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Hoisin Sauce
1/2 tsp. minced fresh Gingerroot
1/4 tsp Salt
2 tsps. Canola Oil, divided
1 1/2 cups fresh Snow Peas
2 medium Carrots, julienned
1/2 cup unsalted Cashews
Cooked Rice, optional