On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you, will have you enjoying your evenings without spending too much time cooking or cleaning!
This dish is easy, fresh and with rice noodles taking just 1 minute to cook you will have plenty of time to relax. Because the weather is so nice right now I really like being able to cook up something quickly without comprimising on health or taste
This dish is not as strong as a take out, the chicken broth is light not greasy and it is fragrant without being over powering. It was delicious!
We had this then went for a walk on the sea wall in Vancouver which was so pretty
- 2 sliced chicken breast
- 3 garlic cloves
- 1/2 large fresh jalapeno chilli
- 2″ cube of ginger
- 2 celery stalks sliced
- 5 sliced mushrooms
- 1 sliced red pepper
- 1 large bunch of spring onions, ends trimmed and sliced in half
- 325 ml of chicken stock
- 1 table-spoon of corn starch
- 2 tablespoons of fish sauce
- 1 table-spoon of gluten-free soy sauce
- 1 tablespoon of white wine vinegar
- 1/2 cup of cashew nuts
- sesame oil
- 8 oz Rice Noodles
Add 1 tablespoon of sesame oil to a pan and over a medium heat brown your chicken. Blend the ginger, garlic and chilli with a little sesame oil until it forms a smooth paste. Add mushrooms, pepper and celery to chicken and cook for 2 minutes then add the garlic paste and spring onions cook for a further 2 minutes reduce the heat to medium low and add in the fish sauce, soy sauce and vinegar. In a jug make up the chicken stock, mix a little cold water with the cornstarch then add you your chicken stock, pour the chicken stock into your pan along with the cashew nuts and simmer for 3-4 minutes. In a bowl pour boiling water over your rice noodles and leave to soak for 1-2 mins. Drain and add to your cashew chicken toss to cover the noodles throughly then serve.