The book is gorgeous with a stunning visual layout that's filled with colorful and informative photos.
Drummond's witty folksy type style begins each recipe with a bit of background on the recipe, how she personalizes the recipe for her family and touches you can add in as the reader.
I was fortunate to be gifted with this cookbook. Thank you Becky! A favorite of Drummnod since high school Cashew Chicken quickly became a favorite for us. The recipe has been adapted.
Cook's Notes:The recipe has been adapted with add ins of cherry tomatoes, broccoli and snap peas. Recipe makes 6 servings.
- 1/2 cup low sodium soy sauce
- 1 TB. rice vinegar
- 1 TB. packed brown sugar
- 2 TB. oyster sauce
- 1/2 tsp. toasted sesame oil
- 3 TB. vegetable oil
- 6 boneless, skinless chicken thighs, cut into small cubes or 4 skinless chicken breasts
- Kosher salt to taste
- 1 TB. chopped garlic
- 1 TB. chopped fresh ginger
- 1 whole diced green or red pepper
- 1/4 cup sherry or chicken broth
- 2 TB. cornstarch
- 1 cup each, diced broccoli florets, tomatoes and sugar snap peas
- 1 cup unsalted cashews
- 2 whole green onions, thinly sliced
- Cooked rice or noodles, for serving
- In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- While the pan is still hot, pour in the sherry or chicken broth. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the veggies and cashews. Stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
- Finally, sprinkle on the green onions. Serve with cooked rice or noodles.
Maybe this might became a summer visit for us.