It’s Monday and the kitchen was ON FIRE. After a long day in the pits of midtown, we needed to have a few Miller Lights and make a banging Chicken and Cashew dish. This was inspired by the infamous Chicken and Pine nut plate from Englewood, NJ’s BaumgartsAi??Cafe.

The final product (ignore the fried shrimp in the background)

What did I learn from this? – I’ve never actually fried anything with corn starch before. I gotta say, it was pretty good.

Without further ado, the recipe.

• 2 Boneless Chicken Breasts, cut into squares
• 6 Miller Lights
• 1 Container of unsalted cashews (can use pine nuts if you’re feeling like a baller)
• 1 Head of lettuceAi??
• 1 Green Bell Pepper
• 1/2 cup of corn starch
• 2 tablespoons of oil (vegetable or olive oil, who cares anyway?)
• 1 Cup of rice wine/ vinegar (I’m pretty sure they’re the same, right?)
• 3 Tablespoons of Soy Sauce
• As much cayenne pepper as you can handle
• Hit of salt, pepper and sugar

The supplies

1. Cut the chicken breast into small cubes. The smaller the better. Remember, you’ll be stuffing this into a piece of lettuce later on.
2. Cut the bell pepper and put to the side
3. Slowly add the rice wine and corn starch until the chicken is pretty firm, yet still moist. Sprinkle with pepper. Set aside for 10-15 minutes.
   

   Looking good

4. Combine a little water with the soy sauce, salt, pepper, sugar and cayenne pepper in a bowl. Mix.
5. Heat 1/2 the oil in a pan on medium, once warm add the chicken. Cook until the chicken turns white. Set aside.
6. Heat Ai??the other half of oil in another pan and slightly fry the pepper for 2-4 minutes.
7. Add the sauce contraption and the chicken and cook the sauce down with the rest of the chicken. Add cashews after 5 minutes.
   

   Fry fry fryyyy

8. Wash the lettuce and peel apart, ensuring not to rip the pieces.
9. Serve with whatever beer you have left.

Final product!

What did you think? Tweet @omgletsbbq or leave a comment below!