November 10, 2012
Honey Cashew Chicken
Living far away from your family can be hard. When I first moved to West Virginia from Washington I was in graduate school and I was able to fly home every break. However, the summer after I moved I got married and the number of times I was able to fly home diminished. Then I graduated and my mom got sick with cancer. I flew home when I found out she was sick and then I got pregnant with my son. Regrettably I wasn't able to fly home before she passed away. Another kid later my father and the majority of my closest friends still live in Seattle. Most days everything is fine, until home sickness hits me. This has been one of those weeks where it seems home is very far away. It probably has something to do with the fact that the holidays are coming up and that was always my mom's favorite time of the year. She came from a large family and the holidays were something she reveled in. The parties, the gifts, the wrapping, she loved it all. While I love the holidays, I have never been as good at all the prep as my mother was. However, I carry on all the traditions from my mom for my two boys. I am a big believer of carrying on family traditions and work hard to maintain these connections. As I've stated before one of the main ways that I remember my mother is through cooking and baking with my two kids. Last month we tried a new recipe for Honey Cashew Chicken from All You magazine which 38 grams of protein looked like a great high-protein option for my family.
This recipe has 14 ingredients. It takes 25 minutes of prep and 10 minutes of cooking time and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store. Since I don't eat gluten I used gluten-free soy sauce. A lot of brands of cheap soy sauce use wheat as a main ingredient, so I always check labels. I used homemade chicken broth so I had to add more salt for this recipe than if I had used store bought. Make sure to take the strings out of the snow peas. The one time I forgot to string my snow peas I quickly learned that they must be completely trimmed or they are almost uneatable. My family likes our food on the spicy side so I added more crushed red pepper than the recipe suggested. I would estimate around 1 teaspoon. Finally, I allowed the dish to cook for approximately 3 minutes after adding the sauce to ensure all ingredients were fully cooked. I followed the remainder of the recipe as written.
My two boys loved this recipe. Snow peas are always a hit in my house and this recipe was no exception. They literally picked all the snow peas out and ate them first. The chicken had a great flavor and the dish was perfect over brown rice. Definitely a recipe I would make again.
For the recipe go to Honey Cashew Chicken.