I really like to cook. I also like to cook a variety of foods. Narrowing it down to my favorite took some serious thinking. I even asked the oldest what she thought. She was feeling helpful and said I should blog boxed mac-n-cheese <eye roll> At least the 17 year old was feeling silly instead of smart mouthed. I’ll take it 😉
As testament to the fact I love to cook, I actually have a cooking site that is my main business. That’s why the picture says Once a Week Cooking. I didn’t just steal the image from someone. lol
I guess if I had to pick one food it would be stir fry. But that’s because it’s so versatile. No matter what is in my fridge I can throw something together. This cashew chicken is a good example.
- 1 pound chicken breast, diced into cubes
- 1 clove garlic, diced
- 1 small can water chestnuts, sliced
- 2 cups frozen peas
- 1 cup cashews (buy the pieces in the bulk section to save money)
- 3 Tbsp soy sauce
- 2 Tbsp corn starch
- 1 tsp ground ginger
- 1/2 cup COLD water
- 2 cups cooked rice.
- Cook chicken until there is no longer any pink.
- Add the garlic, water chestnuts and peas to the chicken and saute on a medium low until peas are cooked.
- In a shaker or small bowl combine soy sauce, ginger, COLD water and corn starch. A shaker works much better.
- Turn pan up to medium and add the sauce. This will thicken quickly so stir constantly and take off the heat as soon as it’s thickened.
- Add cashews and stir in quickly to heat up.
- Serve over yakisoba noodles or rice.