Wednesday, May 19, 2010

Cashew Chicken


4 Chicken breast halves, cut into pieces
1 Teaspoon Sugar
4 Tablespoon Cornstarch, divided
1/2 Teaspoon Salt
1/4 Cup Soy Sauce
1 Teaspoon Vinegar
1 Teaspoon Worcestershire sauce
3 Tablespoon oil
2 Cups Hot Chicken Broth
2 Teaspoon Lemon Juice
1/2 Cup Cashews
Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.
-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.
-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).
-Remove the chicken from the oil and drain any excess oil from the pan.
-Add the remaining cornstarch and mixture to the skillet and blend well.
-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.
-Add the lemon juice and the chicken chunks and reheat (do not boil).
-Add the cashews and mix all together until thoroughly heated.
-Serve over hot rice.

Friday, May 14, 2010

Fried Shredded Flank Steak Over Rice


Flank Stead
3 Cans of Beef Broth
1 Tablespoon Beef Bullion
2 Tablespoon Butter
2-3 Garlic Cloves, minced
1/2 Onion, cut into strips
McCormick GrillMates: Montreal Steak
2 cups uncooked rice
Salt and Pepper to taste

-In crock pot pour the beef broth over the flank steak and add the beef bullion.
-Let it cook on low for about 6 hours.
-When steak is done shred it and set it aside.
-Cook rice according to directions.
-In a large skillet melt 1 tablespoon butter on medium heat.
-Once butter is melted add the onion and saute.
-When onions are done, set them aside.
-Add another tablespoon of butter to skillet and saute the garlic.
-Add the shredded steak and sprinkle with Montreal Steak seasoning.
-Fry steak until slightly crispy.
-Place fried shredded steak over rice and top with the onions.
-Add salt and pepper to taste.