Cashew Chicken Stir Fry

Cashew Chicken Stirfry

*Picture doesn't have cashews

Cashew Chicken Stir Fry

Author: Kristen Duke

Recipe type: Main Dish

Cuisine: Asian

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 6

 

Add as much chicken, broccoli, carrots, cashews as you like, it’s a very versatile recipe

Ingredients

• 2 tablespoons cornstarch
• ⅔ cup chicken broth
• 3 tablespoons soy sauce
• ½ teaspoon fresh or ground ginger
• 2 tablespoons vegetable oil
• 2-3 skinless, boneless chicken breasts, cubed
• ½ cut chopped carrots
• 1 cup broccoli spears
• 1 (8 ounce) can sliced water chestnuts,drained
• ⅔ cup cashews
• 2 cups cooked rice

Instructions

1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce and ginger; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
2. Pour the remaining tablespoon of oil into the wok, and stir in the carrots, broccoli, and water chestnuts. Cook and stir until the chestnuts are hot, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
3. Serve over rice

White Chocolate Covered Popcorn

White Chocolate Covered Popcorn

Valentine's Popcorn (White Chocolate Popcorn)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 8-10 cups

Ingredients

• 12 ounces white chocolate
• 8 cups popped popcorn
• 1/2 tsp. salt
• sprinkles
• (optional) conversation hearts

Method

Heat chocolate in the microwave or a double boiler until melted.

Place the popcorn in a large bowl, and pour the melted chocolate over it. Then use a spoon to toss the popcorn gently until it is evenly coated with the chocolate. Spread the popcorn out evenly on a baking sheet covered with parchment, wax paper, or aluminum foil. Sprinkle evenly with the salt, then sprinkle with as many sprinkles and conversation hearts as you would like.

Let cool for 10 minutes or until the chocolate has hardened. Break up into small pieces then serve or store in an airtight container for up to 1 week.

Peanut Butter Cup Stuffed Chocolate Cupcakes

Peanut Butter Cup Stuffed Chocolate Cupcakes

Reese’s Peanut Butter Cup Stuffed Cupcakes

Reese’s Peanut Butter Stuffed Cupcakes

Ingredients

• 1 Devil’s Food Cake Mix
• 1 box (5.9 oz) chocolate pudding
• 1 C sour cream (I use low fat)
• 1 C oil (just made up for that low fat huh?)
• 4 eggs
• ½ C water
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.
2. Unwrap mini Reese’s, push one in to each cupcake batter portion.
3. Bake for 18 minutes. I don’t bake them a minute longer than that. At 18 minutes they are just barely done. I like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

Peanut Butter Frosting Recipe:

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

I usually just use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe. I also melted some chocolate chips, threw in some butter and then drizzled a little chocolate on top.