Brian and I headed to Savannah on Saturday to watch our favorite little girl... Paige. Paige is the daughter of our friends Chris and Amanda, who just recently moved to Savannah. We got a full weekend of P-Time.
To Paige we are "Aunt Boo" and "Uncle Bri". She is 2 and as sweet as pie! On Saturday, we spent time in Forysth Park, we read books at E Shavers Booksellers and treated her to her first Afternoon Tea at the Gryphon. I'm not sure who had more fun... Us or Her!
So what does this have to do with Cashew Nut Chicken? Well... during our visit to E Shavers Booksellers (one of my favorite little secrets in Savannah) I purchased a new cookbook. I've decided to try and purchase a new cookbook that is representative to the place or culture that we're in. Saturday I had a tough time trying to decide...they had a GREAT selection of Savannah choices. I ended up getting " Downtown Savannah Style" - Savannah's Junior League Cookbook.
Tonight we tried our first recipe from Downtown Savannah Style... and we weren't disappointed! Listed in the cookbook as "Stir Fry Chicken with Vidalia Onion". I renamed it to Chashew Nut Chicken! (since it sounded a lot like my favorite entree of choice at the Thai restaurant).
Chashew Nut Chicken
Serves 3-5 (depending on serving size)
4 Boneless Skinless Chicken Breasts
1/4 cup soy sauce
1 tablespoon dry white wine (I used Chardonnay)
2 tablespoons cornstarch
1 teaspoon sugar
1/8 teaspoon garlic powder (I used minced instead)
7 tablespoons peanut oil
1/4 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large vidalia onion, chopped
1 1/4 cup lightly salted cashews
Rinse the chicken and pat dry. Cut into bite-size pieces. Place in a shallow dish. Combine the soy sauce and white wine in a bowl and mix well. Stir in the cornstarch, sugar and garlic powder. Pour over the chicken, stirring to mix. Marinate, covered, in the refrigerator for 2 Hours, shirring occasionally. (I marinated it overnight)
Heat 5 tablespoons of the peanut oil and the broth in the wok or skillet until hot. Add the undrained chicken mixture. Stir-fry for 5 minutes or until the chicken is cooked through. Remove the chicken mixture to a bowl. Heat the remaining 2 tablespoons of peanut oil in the wok or skillet. Add the red pepper, green pepper and onion. Stir-fry for 3 minutes. Add the chicken mixture and cashews and mix well. Serve immediately over cooked white rice.