Cashew Chicken on a Pan

With a little prep time the night before, this can be a very quick to the table weeknight dinner. Chop the chicken up and store in one container in the fridge. Chop the vegetables into bite sized pieces and store in a separate container. Finally, make up the sauce and have it at hand when you’re ready to cook. Dinner will be done in about 30 minutes.

Sheet Pan Cashew Chicken Recipe

Ingredients

Cut everything into bite sized pieces

  • 1 pound Boneless Skinless Chicken (breasts or thighs both work)
  • Approximately 3 -4 cups of mixed raw vegetables. Good choices are cauliflower, bell peppers, red onion, green beans, broccoli florets, carrot slices. Use what’s in your fridge, according to what your family’s tastes.
  • 1 cup of raw cashews

Sauce ingredients

  • 2/3 cup Soy Sauce low sodium
  • 34 Tbsp. Cider Vinegar or Rice vinegar
  • 2 Tbsp. Honey
  • 1 Tsp. Sesame Oil
  • 1 1/2 Tbsp of Garlic Ginger Paste OR 2-3 cloves garlic and 1″ minced ginger
  • 12 tsp. Salt
  • 12 tsp. Pepper
  • pinch of Red Pepper Flakes
  • 2 Tbsp. Cornstarch
  • 12 Cup Water
  • Juice of 1 lime optional

Directions

  1. In a medium sauce pan, combine all of the sauce ingredients. Heat on medium-high to a boil. Lower heat to medium low and stir frequently until the sauce thickens. It will be quite thick and will thin out in the oven as the chicken and vegetables release their moisture. Take the sauce off the heat and set aside for step 5
  2. Preheat oven to 375 F
  3. Line a 9×13 baking dish or sheet pan with foil for easy cleanup.
  4. Spread chicken evenly over the baking sheet
  5. Pour approximately 1 cup of the sauce over the chicken. Toss with tongs to coat evenly with the sauce.
  6. Bake in the oven for 10-12 minutes
  7. Remove from oven and add your the mixed vegetables and cashews to the pan. Add the remaining sauce and toss to coat the ingredients with the sauce.
  8. Bake another 12-15 minutes until chicken is completely cooked and vegetables are tender.
  9. Serve with cooked rice.

Keep cooking and we’ll talk later.

Kate


Jamaican Beef: Instant Pot edition

Photo coming… it’s being made as we speak.

This slightly sweet stew flavoured with allspice, thyme and rum just fills the kitchen with the smells of the Islands. This is the Instant Pot version. There is also instructions for making it in a slow oven or in a slow cooker coming in future editions of the blog.

I know that the Instant Pot has a saute feature and for most uses, it works fine. This is one use where I find it isn’t sufficient to get a really good sear on the beef, so I opt for my standby — the cast iron fry pan. If you have no issues using the Instant Pot for the entire process, by all means, save yourself the extra pan to wash and do this as a one pot meal.

Jamaican Beef Stew

Course: Main Course

Cuisine: Caribbean

Main Ingredient: Beef

Yield: serves 4

Ingredients

  • 1 tablespoon Coconut Oil
  • 2 12 pounds boneless beef stew meat (such as chuck, eye of the round) cut into 1 inch cubes
  • 1 medium white onion sliced in half moons
  • 4 carrots peeled and cut into 1 inch chunks
  • 2 habanero chilies seeded and minced or if you want it milder, just poke with fork
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1⁄2 cup spiced rum
  • 1 cup chicken, beef or vegetable stock
  • 12 teaspoon allspice or 3 whole allspice berries
  • 12 teaspoon cinnamon
  • 12 teaspoon hot pepper sauce less if you like it milder
  • 4 sprigs fresh thyme or 1/2 tsp dried
  • 2 bay leaves
  • 1 tablespoon red wine vinegar
  • 1 (14.5-ounce) can diced tomatoes or 4 medium tomatoes chopped
  • 1 tablespoon Worcestershire sauce or soya sauce
  • 1 12 tablespoons steak sauce I use HP. A-1 can be subbed
  • 12 cup chopped green onions for garnish

Directions

  1. Trim and cut the stewing beef into roughly 1-inch pieces. Dry the surface of the beef with paper kitchen roll or a kitchen towel. Season generously with salt and pepper.
  2. In a large, preferably cast-iron skillet, heat over high heat until hot. Reduce heat and add coconut oil to heat. When the oil shimmers, add the surface- dried beef and sear. Do this in small batches to avoid boiling. This is not to cook the meat, just to get that nice flavour developed from the sear.
  3. When the beef is done, remove it to the Instant Pot cook pot. Returning to the cast iron pan, brown the onions and carrots for two minutes. Add the minced garlic and allow it to heat enough to release its aroma. Remove the vegetables to the Instant Pot cook pot and turn off the heat under the cast iron pan.
  4. Pour the canned tomatoes into the cast iron pan and deglaze the bottom of the pan, scraping up all the brown crispy “flavour bombs” that developed. Pour into the Instant pot cooking pot, You are done with the cast iron.
  5. To the Instant Pot, add the stock, allspice, cinnamon, hot sauce, thyme (if using dried), bay leaves, vinegar, Worcestershire sauce, and HP steak sauce.
  6. Give the contents a light stir to combine.
  7. On the top of the pot contents, lay the habanero peppers if you are keeping them whole. If you are using fresh thyme over dried, add them here. This makes it easier to fish out before serving.
  8. Close the Instant Pot and set the steam valve to “sealed”
  9. Set the Instant Pot to cook on the Meat/stew function for 35 minutes (normal pressure) OR if you prefer the manual setting, set it for 20 minutes.
  10. Allow the pressure to release naturally for at least 10 minutes before opening the release valve.
  11. Remove the whole spices (if used) from the top of the stew. S
  12. Serve over plain rice or coconut rice (very delicious). Garnish with chopped green onions or fresh parsley.