Tonight's Dinner: Cashew Chicken with Snow Peas on Shirataki Lo Mein. And Mandu (Korean Pot Stickers). Dinner prep began mid-afternoon with cutting up #Chicken thighs into 1" cubes and then #velveting (Asian method of tenderizing using corn or potato starch) and marinating for a couple hours in mix of soy sauce (light & dark), rice vinegar, Shaohsing wine. While chicken marinated, Shirataki noodles (an almost zero-carb noodle made from #Konjac yams) drained and were patted dry. Onion was julienned, carrots sliced, and tips removed from #SnowPeas. One egg scrambled to go in #LoMein. When ready to begin cooking I heated wok and a small skillet for the #Mandu. Begin with adding some Seasame oil and garlic chili oil to pans, then position Mandu on sides in small and cover, and add Shirataki to hot wok. Stir-fry noodles and add carrots and onions, and continue stirring occasionally. Turn Mandu to sit on their bottoms and continue browning while covered. After carrots have softened and onions begin to brown, clear center of wok and add egg and scramble, then stir in noodles, mix well and place in serving bowl. Return #wok to heat and get very hot, add another splash of oils. Turn Mandu onto last side to finish browning. While wok reheats, drain chicken saving marinade, then add to hot wok. Stir-fry chicken vigorously so it doesn't stick and scorch. When chicken is cooked through and outside begins to crisp, mix in #Cashews, then the saved marinade, stir well, top with Snow Peas cover and lower heat to medium. Let chicken and peas simmer and steam while plating Mandu, then serve #CashewChicken over Lo Mein. I had four large-ish boneless chicken thighs left from a 10-pack that I opened this afternoon to start another culinary project that I'll share in a couple days. Yes the 4 thighs made a LOT of Cashew Chicken and I'll portion and freeze the extra. #TonightsDinner
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