Recipe of the Day (#ROTD)
A Kendall Oberto Recipe
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 teaspoon sesame oil
6 tablespoons low-sodium soy sauce, divided
3 tablespoons minced fresh ginger, divided
3 large boneless, skinless chicken breasts cut into small cubes
kosher salt and freshly ground black pepper
3 tablespoons peanut oil
2 cloves garlic, minced
1 1/2 cups snap peas stems removed
1/4 cup dry sherry or white wine
1 tablespoon cornstarch
1 cup whole roasted cashews
2 thinly sliced scallions
1 teaspoon chili garlic sauce or more if desired for heat (optional)
chopped fresh cilantro for garnish
This Ree Drummond recipe is slightly modified to my taste and to reduce the carbohydrates slightly.
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup (4T) of the soy sauce and 1 tablespoon of the ginger. Set aside.
Season the chicken with a small amount of salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes. Remove to a plate.
In the same skillet, stir-fry the snap peas until keeping them crisp-tender then add garlic and remaining 2 tablespoons ginger and saute until fragrant. Deglaze the skillet with the sherry or wine and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 2T of soy in a small bowl, then stir the slurry into the skillet. Add back the chicken, the cashews and green onion. Add garlic chili sauce if desired. Add 1/4 cup water to thin the sauce if necessary. Cook for another minute. Garnish with cilantro
Serve plain or with rice, thai noodles, or cooked zucchini noodles.