Monday’s dinner was just pork jerky on toast as I was too pressed for time to cook a proper meal. Hubs brought me to Mid Valley Megamall in the afternoon to send my Osim uJolly portable massage chair for repair but I ended up trading in my faulty massager and bought a new one! When I got home, it was already 4-ish p.m. and with so little time to cook, I toasted the CNY leftover pork jerky sitting in the fridge and toasted some sourdough cheese bread that I bought from Hogan Bakery @ Mid Valley. Also fried some eggs to go with the open sandwich.
Crispy sourdough cheese toast for the girls…
and flour-free super low-carb organic lettuce wrap for me, washed down with a glass of refreshing lemon + grapefruit juice with raw organic honey…
The girls and I don’t really fancy Chinese pork jerky as we find them too salty, oily and sweet. Before toasting the pork jerky in the oven, I delegated to Alycia the task of rinsing the pork jerky with water and patting them dry with kitchen towels  😆 Each year, our CNY pork jerky slices sit in the fridge for weeks and months and I always have to find ways to eat them. Sometimes I add the pork jerky into fried rice and stir fried vegetables, after rinsing them and cutting off all the burnt parts.
Here’s another one-pot dish and with this, you don’t need anything else besides your rice or noodles! It has lots of gravy that goes so well with your noodles or rice. It’s healthy too with protein and fiber. Cook it with celery or vegetables that you like.
Cashew Chicken:
I served the dish with par-boiled rice for the 2 older girls and organic spinach ramen with organic dark soy sauce for Cass.
Stir-fried Cashew Chicken is very easy to make and also very forgiving (especially if you use chicken thigh).
Mix the sauce, use a bit to marinate the chicken just for 10 minutes. Meanwhile, chop the vegetables (celery/ capsicum / broccoli), hang the laundry and reply some emails 😊
When you’re ready to cook, have everything ready to go because it takes less than 10 minutes!
Sauté garlic and onion (1-2 mins), cook chicken and celery (3-5 mins), add sauce, simmer 1 minute until thickens, serve over rice or noodles.
Ingredients
SAUCE
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce , all purpose or lightÂ
- 3 tbsp Chinese cooking wine or Mirin
- 2 or 3 tbsp oyster sauceÂ
- 2 tsp sesame oil
- Dash of white pepper
STIR FRY
- 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1″ piecesÂ
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves , minced
- 1/2 onion , chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
- 1 celery / bell pepper , chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews
Instructions
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Sauce:Â Mix cornflour and soy sauce until there are no lumps. Then add remaining Sauce ingredients and mix.
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Marinate:Â Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
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Cook:Â Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
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Add chicken and cook for 2-3 minutes. Add celery / capsicum and cook for 2-3 minutes or till your desired softness.
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Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
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Stir through cashews, remove from stove. Serve with rice or noodles.
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