Entries Tagged as 'steamy kitchen'

Thai Basil Chicken with Cashews

January 17th, 2012 · No Comments

A few months back I made Thai Basil Chicken with Cashews and thought it turned out great. The jalapenos kind of scared me, but they were not too spicy at all. This dish was fast and easy to make. I’d definitely make this again!

Thai Basil Chicken with Cashews
From: Steamy Kitchen (she got it from Martin Yan of Yan Can Cook) Servings: 4

Notes from Steamy Kitchen: What I love about this recipe is that it’s super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it’s that simple. Yes, if Yan Can Cook, So Can You! For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.

Marinade
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes

Sauce
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)

1/4 teaspoon sugar2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh jalapeno chili, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves.
1/2 cup roasted cashews

Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.

Combine the sauce ingredients in a small bowl and set aside.

Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in jalapeno chili, basil leaves and cashews.

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Crispy Roasted Chickpeas

September 23rd, 2010 · 2 Comments

I saw this recipe for Crispy Roasted Chickpeas at Steamy Kitchen and it stayed with me. I kept thinking about it. I had to make it! So, the weekend I had family visiting, I decided to do it. I actually used the larger, 1 lb. 13 oz., cans of Goya chick peas. I used two cans, making two flavors. On half I used Joe’s Stuff Cajun Seasoning, which I got on one of our trips to New Orleans. For the other half I chopped up fresh rosemary and seasoned with salt and pepper. They were a big hit! Even the kids loved them. Very addictive. I think we mostly preferred the cajun ones over the rosemary. And, it was nice to have a healthy roasted snack, instead of some kind of chip.

Crispy Roasted Chickpeas
From: Steamy Kitchen

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes – four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend.

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice

Preheat oven to 400F.

Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

Season with salt and spice blend.

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