This recipe is quick, easy and sure to be a hit with your family and friends. Enjoy!
Anyone who knows me knows how much I love to whip up easy stir fry recipes. I cannot get enough of them. Any time I can pull out my wok I’m a happy camper.
In fact we’re such huge fans we have 3 woks. I have one that is my personal favourite. Mini-me has one that is her personal favourite. Plus we have a back up wok, because you never know when you might need a back up wok right.
Okay, I realize how ridiculous that sounds. Who needs 3 woks? Probably the same girl who has 4 sets of hand-made stir fry bowls. Apparently my obsession covers all things stir fry related. We have a few dozen sets of chopsticks as well. I think an intervention is in order quite frankly.
The thing I love about stir fries is how versatile they are. You can use whatever you have on hand. I find it an amazing way to use up vegetables. I always have lots of vegetables in the house, so I just grab whatever is handy that day.
Mini-me is partial to steak stir fry. She really loves hers over noodles, not rice. The rest of us tend to love rice though. So I usually whip up both noodles and rice so people can just grab whatever they like. It just makes it easy and gives options.
For me I am partial to Basmati rice. If I happen to run out then I’ll use Jasmine rice instead. For some reason my tummy really doesn’t dig brown rice. So I generally opt for white.
One thing I love tossing in stir fries is nuts. It adds some crunch which we all love. Having that extra texture makes for an interesting bite every time.
When Silk hired me to develop a couple of recipes using their Silk Creamy Cashew Original I knew right away I wanted to make Cashew Chicken. While a completely obvious leap I knew it would taste amazing so I had to give it a whirl. I’m so glad I made that leap. It was truly delicious.
Places to stalk Cravings of a Lunatic!
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 pound chicken, cut into small, uniform pieces
- ¼ cup cashews
- ¼ cup chopped red pepper
- 1 teaspoon minced garlic
- 1 tablespoon hoisin sauce
- ¼ cup Silk Creamy Cashew
- 1 teaspoon corn starch (potato starch works too)
- Salt and Pepper to taste
- Add both oils to a large wok, bring heat to a medium-high and allow the oils to start to shimmer. Now add the chicken carefully. Since the pan is hot the oil sizzles and can spit at you a bit. Sorry, only way to describe it. Here's hoping you don't get spit at. Use caution to avoid it.
- Cook the chicken until it's no longer pink, this should only take a few minutes at high heat, likely about 3 to 5 minutes.
- Toss in the cashews, cook for about 2 minutes, stirring to keep them from cooking too much on any one side.
- Add the red pepper, stir around for about 1 to 2 minutes.
- Add the minced garlic, stir around for one minute.
- Now toss in the hoisin sauce, Silk Creamy Cashew and corn starch (be sure to make a slurry with a bit of Silk and corn starch in a mason jar, shake then add to the liquid so you avoid lumps) into the pan. Cook for about 2 to 3 minutes, until the sauce thickens.
- Add salt and pepper to taste.
- Remove from heat and transfer to serving bowl.
- You can serve this with rice or noodles.
- Serve with a big old Creamy Cashew smile!
Swing by the Silk website to find amazing information and recipes. You can also follow Silk on Facebook. Plus be sure to hit up their site to find out where to buy Silk Creamy Cashew in Canada. This product will be launching in the states soon too. So keep your eyes peeled. You’re going to want to try this one.
My hubs is addicted to this product. I had to make this three times because he kept drinking all the Creamy Cashew. Every time I went to go grab the carton it had mysteriously disappeared again. So two thumbs up for this fabulous new product.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Toodles and smoochies! xx