Friday, July 3, 2009

microwave meal!

I wish I knew about this recipe when I was in a college residence living without an oven or a stove. Asian Chicken with Cashews is a crazy simple recipe that couldn't taste any better if you cooked it stove top. I thought it was a no-no microwaving chicken, but this recipe proves otherwise. I think I'll be turning to this regularly in the future with starting a family and not having all the free time in the world to prep dinner. And, really, who cares when you can have something this delicious.

Asian Chicken with Cashews

  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
  • 1 teaspoon cornstarch
  • Ground pepper
  • 1 red bell pepper (ribs and seeds removed), cut into strips
  • 1 bunch scallions (about 6), cut into 2-inch lengths
  • 3 garlic cloves, thinly sliced
  • 1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
  • 4 boneless, skinless chicken breast halves (6 ounces each)
  • 1/3 cup roasted cashews
  1. In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
  2. Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.
We ate this with some noodles from the local asian market. Maybe next time we'll try rice.

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