Tag Archives: Vegetables

Recipe: Cashew Chicken

Cashew Chicken

Cashew Chicken

Cashew Chicken is a dish that’s popular in most Chinese and/or Thai restaurants. It’s a versatile given the fact you can throw in the veggies of your choice as long as the chicken and cashews are a constant.

This recipe includes a sweet/spicy sauces to accompany the veggies, chicken and cashews. The best part is that it’s loaded with nutrient-rich veggies and protein-rich chicken.


  • 4 boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1/2 red pepper
  • 1/2 white onion
  • 3 garlic cloves, finely chopped
  • 1 TBSP cornstarch (dissolved in 3 TBSP water)
  • 2 TBSP vegetable oil
  • 1 cup broccoli florets
  • 4 green onions, cut into thirds
  • 4 leaves of purple or green cabbage, chopped
  • 1/2 cup cashews, dry roasted
  • 1 cup shiitake mushrooms
  • 1/4 cup chicken broth


  • 2 tsp cornstarch
  • 2 TBSP soy sauce
  • 1 TBSP water


  • 3 TBSP dry white wine
  • 1 cup chicken broth
  • 2 TBSP soy sauce
  • 1 tsp sriracha sauce
  • 1 TBSP rice vinegar
  • 2 TBSP fish sauce
  • 2 TBSP brown sugar

Veggies for Cashew Chicken

Veggies for Cashew Chicken


  1. To make the marinade, dissolve 2 tsp of cornstarch in 2 TBSP of soy sauce and 1 TBSP of water in a medium-sized bowl. Add chicken pieces and stir to combine. Set aside to marinate for at least 30 minutes.
  2. Combine all sauce ingredients and whisk to mix to make the sauce.
  3. In a wok or large pan, saute the onion, garlic, red pepper, broccoli and green onion in oil over medium-high heat for about two minutes.
  4. Add the marinated chicken and mushrooms. Continue stir frying until chicken pieces are cooked (up to five minutes). If the wok becomes dry, add broth or white wine (1 TBSP at a time).
  5. Add the cabbage and continue stir frying another 2 minutes.
  6. Add the sauce and cashews to the wok then add the cornstarch powder dissolved in water and soy sauce. Continuing stirring until all ingredients are well combine and the sauce thickens.
  7. While cooking, taste test for salt and sweetness. If it’s too sour, add more sugar. If it’s not salty enough, add more fish sauce.
  8. Serve over rice or noodles.

If you don’t own a wok, I highly suggest investing in one. They’re perfect for stir-fry dishes such as Cashew Chicken. This recipe should suffice when you don’t have the time venture to your local Chinese or Thai restaurant.

Also, a side note, but I used salt and pepper cashews from Whole Foods to give my version a little extra kick. Though regular dry-roasted cashews should work just fine.

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Posted by on February 16, 2012 in Cookin', Entrees, Recipes


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Recipe: Rainbow Frittata

Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.


  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste


  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.


Posted by on January 25, 2012 in Breakfast, Cookin', Recipes


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Recipe: Chicken Noodle Soup

Chicken Noodle Soup Close-Up

Chicken Noodle Soup Close-Up

The day I made this Chicken Noodle Soup recipe, I was recovering from a massive hangover. So I can officially state this is a great recipe to help cure/soothe a hangover.

It’s not the most traditional Chicken Noodle Soup — I added a few extra veggies. However, it came out well and it’s the perfect soothing meal for those days you just don’t feel like getting of the couch.


  • 1 whole chicken (3-4 pounds)
  • 1 medium red onion
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 5 oyster mushrooms, chopped
  • 1/2 cup sugar snap peas, chooped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 package whole wheat spaghetti, uncooked
  • 2 TBSP Cajun seasoning (like Tony Chachere’s)
  • 2 bay leaves
  • 1/4 cup cilantro, finely chopped
  • Sauteing Veggies

    Sauteing Veggies

  • 2 TBSP olive oil
  • Salt and pepper to taste


  1. In a large stockpot, saute garlic and onion in olive oil for about 1 minute.
  2. Add in remaining vegetables, bay leaves, seasoning and chicken broth and bring to a boil. Reduce heat to simmer then place in whole chicken and cook, covered, for 1 hour.
  3. After 1 hour, remove chicken from pot and cut into small skinless pieces and add back to pot along with pasta. (If the chicken isn’t fully cooked, you can throw undercooked pieces back into the pot so don’t worry.)
  4. Chicken Noodle Soup

    Chicken Noodle Soup

  5. Simmer/boil until pasta is cooked.
  6. Remove soup from heat and serve, garnishing with fresh cilantro.

You can add whatever vegetables you want to this as Chicken Noodle Soup is a very versatile soup dish. Also, this is a great nutritious meal if you use reduced sodium chicken broth.

I garnished mine with fresh cilantro and served with fresh avocado and cornbread. The cornbread goes really well with the overall dish and the avocado adds a cool element to the hot temperature of the soup.


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