Cassies Wishy Chicken Recipes

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASSIE'S CAESAR CHICKEN SALAD

Steps:

• Boil chicken breasts in water seasoned with garlic powder and salt, about 30-45 minutes.
• While chicken is boiling dice your veggies and put in a small to medium mixing bowl.
• Add 1/2 of the caesar and 1/2 of the mayo to the bowl, taste if in need of more flavor add more dressing, or less flavor add mayo, reserve left over dressing and mayo.
• Cover bowl and place in refrigerator so flavors mesh together.
• When Chicken is finished cooking, remove from water onto plate and place in refrigerator.
• Once chicken is cooled shred and mix into bowl with your veggies, use remaining caesar and mayo to taste and texture.
• Put a hefty spoonful on top of mixed greens or sandwich bread.

CASSIE'S WISHY CHICKEN

Steps:

• Place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly.
• In a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. Mix well, pour over the chicken and add water to cover.
• Cover and refrigerate, allowing the chicken to marinate for 8 hours.
• Prepare an outdoor grill for indirect heat and lightly oil grate.
• Grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard any excess marinade.

CASSIE'S WISHY CHICKEN

Steps:

• Place the sectioned chicken parts in a shallow, nonporous dish so that the pieces fit snugly.
• In a separate, nonporous small bowl, combine the lemon juice, salt, paprika, ground black pepper, garlic and thousand island dressing. Mix well, pour over the chicken and add water to cover.
• Cover and refrigerate, allowing the chicken to marinate for 8 hours.
• Prepare an outdoor grill for indirect heat and lightly oil grate.
• Grill chicken over indirect heat for about 50 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard any excess marinade.

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

Steps:

• Cube chicken into bite size pieces and place in a medium size mixing bowl.
• Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
• Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
• Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
• Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
• Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
• Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
• Makes 4 servings.