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 Baumgarts Cafe.
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 lettuce
- 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
- Cut the chicken breast into small cubes. The smaller the better. Remember, you’ll be stuffing this into a piece of lettuce later on.
- Cut the bell pepper and put to the side
- 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.
- Combine a little water with the soy sauce, salt, pepper, sugar and cayenne pepper in a bowl. Mix.
- Heat 1/2 the oil in a pan on medium, once warm add the chicken. Cook until the chicken turns white. Set aside.
- Heat the other half of oil in another pan and slightly fry the pepper for 2-4 minutes.
- Add the sauce contraption and the chicken and cook the sauce down with the rest of the chicken. Add cashews after 5 minutes.
- Wash the lettuce and peel apart, ensuring not to rip the pieces.
- Serve with whatever beer you have left.
What did you think? Tweet @omgletsbbq or leave a comment below!