...So I didn't get any pictures of dinner. I can only imagine how bummed you are. I know you live for nothing more than pictures of my food. It turns out that it was OK that I was running late because this was a pretty quick meal. Last night I made Chicken with Almond Butter from Recipe Girl.
Chicken with Almond Butter
Ingredients
1/2 Cup Almonds - the recipe called for ground almonds, but I didn't have them so I used slivered and overflowed it a little.
2 Tbs Flour
2 Tbs Butter, unsalted at room temperature
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1/2 tsp Lemon Zest
1 Tbs Worcestershire Sauce
4 Chicken Breasts, boneless/skinless
1/4 Cup Slivered Almonds
Directions
Oven Temp: 425 degrees
1. Blend almonds, flour and butter in a food processor (or whatever) until smooth. Add salt, cayenne, lemon zest, lemon juice and Worcestershire sauce and mix blend well.
2. Pound breasts lightly and spread generously with almond butter. Place in a buttered baking dish and bake for about 15 minutes (seriously, it only took 15 minutes).
3. Top with slivered almonds and broil for 30 seconds or until browned.
Eric and I agreed this "almond butter" would be really good on white fish as well.
Showing posts with label Me? Cooking?. Show all posts
Showing posts with label Me? Cooking?. Show all posts
Thursday, February 17, 2011
Friday, January 28, 2011
Aunt Petunia's Pork with a Side!
I got a great surprise gift for Christmas. My fellow Harry Potter nerd friend, Dave, gave me The Unofficial Harry Potter Cookbook. My first attempt from the cookbook was a failure, but I chalk that up to user error. But after my surprise birthday trip to Hogwarts I was inspired to try again. So for Wednesday Dinner this week I attempted to make a pork loin inspired by Harry's Aunt Petunia. She serves pork to Uncle Vernon's business associates in an ill-fated (Thanks to Dobby) meal in the Chamber of Secrets.
One of the things I like about this cookbook is that Dinah Bucholz gives us some background as to why the dish is related to Harry Potter and some history relating to the main ingredient. For instance, did you know that "Unlike chickens and pheasants, [the pig] is one animal the Romans didn't bring with them to England. Pigs have been around in Europe for millions of years, and since we humans discovered them we've been using them for food?"
This week I actually thought of a side! In advance! I made Martha's Butternut Squash with Brown Butter. It was really good and her times were spot on.
Aunt Petunia's Apple Blossom Glazed Pork Loin
Ingredients
1 Cup Water
1 Cup Honey
1/2 Cup Apple Butter (or Apple Sauce)
1 tsp Crushed Red Pepper
1/2 Cup Dried Cranberries
2 lbs Pork Loin
Directions
1. Preheat the oven to 325 degrees. In a saucepan, combine the water, honey and apple butter and stir to blend. This may take longer than you'd expect, but don't give up! It will eventually blend together.
2. Add the crushed red peppers and dried cranberries. Bring to a boil, cover, remove from heat and let stand for 10 minutes. It's gonna smell really sweet. Don't worry.
3. Pour half of the fruit sauce over the pork loin and place it in the preheated (325) oven. Bake the pork for 30 minutes.
4. Pour 1/4 of the remaining sauce over the pork and continue cooking 10 minutes or until the internal temperature registers 150 degrees.
5. Rest the pork loin for 15 minutes before slicing. Drizzle sauce over sliced pork and serve!
Voila! Enjoy the meal!
One of the things I like about this cookbook is that Dinah Bucholz gives us some background as to why the dish is related to Harry Potter and some history relating to the main ingredient. For instance, did you know that "Unlike chickens and pheasants, [the pig] is one animal the Romans didn't bring with them to England. Pigs have been around in Europe for millions of years, and since we humans discovered them we've been using them for food?"
This week I actually thought of a side! In advance! I made Martha's Butternut Squash with Brown Butter. It was really good and her times were spot on.
Aunt Petunia's Apple Blossom Glazed Pork Loin
1 Cup Water
1 Cup Honey
1/2 Cup Apple Butter (or Apple Sauce)
1 tsp Crushed Red Pepper
1/2 Cup Dried Cranberries
2 lbs Pork Loin
Directions
1. Preheat the oven to 325 degrees. In a saucepan, combine the water, honey and apple butter and stir to blend. This may take longer than you'd expect, but don't give up! It will eventually blend together.
2. Add the crushed red peppers and dried cranberries. Bring to a boil, cover, remove from heat and let stand for 10 minutes. It's gonna smell really sweet. Don't worry.
3. Pour half of the fruit sauce over the pork loin and place it in the preheated (325) oven. Bake the pork for 30 minutes.
4. Pour 1/4 of the remaining sauce over the pork and continue cooking 10 minutes or until the internal temperature registers 150 degrees.
5. Rest the pork loin for 15 minutes before slicing. Drizzle sauce over sliced pork and serve!
Butternut Squash with Brown Butter
Ingredients
2 Tbs Unsalted Butter
1 Butternut Squash, peeled, seeded and cut into 3/4 inch cubes
1/2 Cup Chicken Broth
1/4 Cup Water
1 Tbs Dark Brown Sugar
Directions
1. Heat butter in a large skillet over medium-high heat until golden brown.
2. Add squash; saute, stirring occasionally until golden brown and tender when pierced with a fork, about 16 minutes.
3. Add chicken broth, water and brown sugar.
4. Cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat and season with salt and pepper.
Voila! Enjoy the meal!
Thursday, December 30, 2010
Pumpkin Chicken Enchiladas
Don't be put off by the name! I know doesn't sound amazing, but I swear they're delicious. I wouldn't even tell Eric what it was until he tried it (although, he did guess). It's one of his favorite things I've made so far. Mine too.
I found this recipe (an adaptation of a Martha Stewart recipe) this fall while I was trolling the web for savory pumpkin recipes. It took me a while to get to it, but I'm glad I did. I made a few changes due to missing ingredients and because I don't like things too spicy. So here's my adaptation of Gluten Free Mommy's adaptation of Martha Stewart's recipe:
Pumpkin Chicken Enchiladas
Ingredients
8 Corn Tortillas (Go with corn, the flavor works)
2 Tbs Cilantro
2 Chicken Breasts (poached and shredded)
White Sharp Cheddar Cheese, shredded
1 15 oz can Pumpkin Puree
3-4 cloves Garlic, peeled
1 tsp Chile Powder
1/2 tsp Cumin
2 tsp Salt
1/4 tsp Pepper
1 1/2 Cups Chicken Stock
Directions
Oven temp: 425
1. Poach your chicken. Tutorials can be found all over the place, but the basic process is put enough water to cover your chicken in a pot, boil it. Reduce to a simmer, place chicken in a pot and cook till done - no longer pink. Shred poached chicken with two forks.
2. In a blender or food processor, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper.
3. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish.
4. In a bowl, combine shredded chicken with cilantro, and some cheese. Season with salt and pepper.
5. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. The tortillas will probably split when you fold them. Just handle them carefully and try to keep the filling in. Make sure to put them seam down and follow the directions. As long as they don't split all the way through they should be fine by the time they're topped and cooked.
6. Pour the remaining sauce over the enchiladas. Top with cheese.
7. Bake for 20-25 minutes at 425 until cheese is melted and casserole is bubbly.
I found this recipe (an adaptation of a Martha Stewart recipe) this fall while I was trolling the web for savory pumpkin recipes. It took me a while to get to it, but I'm glad I did. I made a few changes due to missing ingredients and because I don't like things too spicy. So here's my adaptation of Gluten Free Mommy's adaptation of Martha Stewart's recipe:
Pumpkin Chicken Enchiladas
Ingredients
8 Corn Tortillas (Go with corn, the flavor works)
2 Tbs Cilantro
2 Chicken Breasts (poached and shredded)
White Sharp Cheddar Cheese, shredded
1 15 oz can Pumpkin Puree
3-4 cloves Garlic, peeled
1 tsp Chile Powder
1/2 tsp Cumin
2 tsp Salt
1/4 tsp Pepper
1 1/2 Cups Chicken Stock
Directions
Oven temp: 425
1. Poach your chicken. Tutorials can be found all over the place, but the basic process is put enough water to cover your chicken in a pot, boil it. Reduce to a simmer, place chicken in a pot and cook till done - no longer pink. Shred poached chicken with two forks.
2. In a blender or food processor, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper.
3. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish.
4. In a bowl, combine shredded chicken with cilantro, and some cheese. Season with salt and pepper.
5. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. The tortillas will probably split when you fold them. Just handle them carefully and try to keep the filling in. Make sure to put them seam down and follow the directions. As long as they don't split all the way through they should be fine by the time they're topped and cooked.
6. Pour the remaining sauce over the enchiladas. Top with cheese.
7. Bake for 20-25 minutes at 425 until cheese is melted and casserole is bubbly.
8. Enjoy!
Monday, December 13, 2010
Breakfast for Dinner
The other week it was my turn to make dinner but I didn't have anything planned, I didn't have anything defrosted and I didn't feel like going to the store. What I did have was a lot of free range organic eggs thanks to some friends with chicken connections. I also had really good bacon because Eric is obsessed with really good bacon. So I decided it was breakfast for dinner night and made what could be described as a breakfast muffin? Breakfast-to-go? Breakfast-in-hand? I'm still working on the name I guess.
Breakfast for Dinner Whose Name is Undetermined
Ingredients
Thin Sliced Bread
Bacon
Eggs
Green Onions, diced
Cheddar Cheese
Salt
Of course you can add or take away whatever you want, make vegetarian and take out the bacon, add veggies, make it as you please!
Directions
1. Spray muffin pan.
2. Fry bacon for about 5 minutes until it is about 2/3 of the way done. You don't want it all the way done.
3. Roll bread to between 1/8 and 1/4 inch thickness.
4. Use a round cookie cutter if you have one or a glass or mug if you don't to cut circles of bread that are a little larger than the bottom of the muffin mold.
5. Place bread rounds in the bottom of the muffin mold.
6. Put bacon around the edges of the muffin mold.
7. Sprinkle cheese and green onions on top of bread.
8. Crack an egg into each mold with bread. Sprinkle with more cheese (because it's delicious) and green onions. Depending on the saltiness of your bacon sprinkle with salt as well.
9. Bake for about 12 minutes until Yolk is at your desired state of "doneness." Heads up, the yolk never looks done.
Breakfast for Dinner Whose Name is Undetermined
Ingredients
Thin Sliced Bread
Bacon
Eggs
Green Onions, diced
Cheddar Cheese
Salt
Of course you can add or take away whatever you want, make vegetarian and take out the bacon, add veggies, make it as you please!
Directions
1. Spray muffin pan.
2. Fry bacon for about 5 minutes until it is about 2/3 of the way done. You don't want it all the way done.
3. Roll bread to between 1/8 and 1/4 inch thickness.
4. Use a round cookie cutter if you have one or a glass or mug if you don't to cut circles of bread that are a little larger than the bottom of the muffin mold.
5. Place bread rounds in the bottom of the muffin mold.
6. Put bacon around the edges of the muffin mold.
7. Sprinkle cheese and green onions on top of bread.
8. Crack an egg into each mold with bread. Sprinkle with more cheese (because it's delicious) and green onions. Depending on the saltiness of your bacon sprinkle with salt as well.
9. Bake for about 12 minutes until Yolk is at your desired state of "doneness." Heads up, the yolk never looks done.
Thursday, December 9, 2010
Baked Brie with Quince and Apple Compote
Thanksgiving prep got pretty hectic for what with flag football in the morning, feeling very old and sore after flag football, prepping and making food and cleaning and decorating the house so I'm low on pics of much of the Thanksgiving food. When I saw this recipe on Annie's Eats, I knew I had to try it. When I saw a quince at Eastern Market I knew I had to alter this recipe a bit to try it. So I did. And it was good.
Baked Brie with Quince and Apple Compote
Ingredients
1 Tbs Unsalted Butter
1 Golden Delicious Apple
1 Quince (or just use 2 Golden Delicious Apples)
1/4 Cup Sugar
Pinch Grated Nutmeg
1 Puff Pastry
1 5 - 6 inch round Brie
1 egg beaten
Directions
1. Peel and core apple and quince and cut into 1/2 inch cubes.
2. In a medium Saucepan, melt the butter over medium heat.
3. Add the diced apples and quince, stirring occasionally, until the they have released most of their juices, about 5 - 7 minutes.
4. Mix in the sugar and nutmeg, stir well to combine and continue to cook, stirring occasionally until most of the liquid has evaporated, about 12 - 15 more minutes
5. Remove from the heat and let compote cool to room temperature.
6. Preheat oven to 375.
7. Roll Puff Pastry to around 1/8 inch thickness. Conventional wisdom says to line a baking sheet with parchment paper or a Silpat. Jaimee wisdom says to just use a pie dish, line it with parchment if it makes you happy, cleanup will be easier. Transfer puff pastry to cooking vessel.
8. Using a sharp knife (I use a bread knife), cut the disc of brie in half horizontally to create to thinner discs.
9. Place bottom disc in the center of the puff pastry. Spread half of the compote over the surface of the cheese, top with the remaining disc and layer with the remaining compote.
10. Bring the puff pastry around the edges of the brie/apple layers. Fold and pinch the edges and cut off the excess pastry. Use it to decorate if you want. I cut out a little apple shape to put on top of this brie to differentiate it from the Pecan Brie. Brush the surface of the pastry lightly with egg wash.
11. Bake until the puff pastry is golden all over and crisp 40 - 45 minutes, left rest 5 minutes and serve. Yum!
Baked Brie with Quince and Apple Compote
Ingredients
1 Tbs Unsalted Butter
1 Golden Delicious Apple
1 Quince (or just use 2 Golden Delicious Apples)
1/4 Cup Sugar
Pinch Grated Nutmeg
1 Puff Pastry
1 5 - 6 inch round Brie
1 egg beaten
Directions
1. Peel and core apple and quince and cut into 1/2 inch cubes.
2. In a medium Saucepan, melt the butter over medium heat.
3. Add the diced apples and quince, stirring occasionally, until the they have released most of their juices, about 5 - 7 minutes.
4. Mix in the sugar and nutmeg, stir well to combine and continue to cook, stirring occasionally until most of the liquid has evaporated, about 12 - 15 more minutes
5. Remove from the heat and let compote cool to room temperature.
6. Preheat oven to 375.
7. Roll Puff Pastry to around 1/8 inch thickness. Conventional wisdom says to line a baking sheet with parchment paper or a Silpat. Jaimee wisdom says to just use a pie dish, line it with parchment if it makes you happy, cleanup will be easier. Transfer puff pastry to cooking vessel.
8. Using a sharp knife (I use a bread knife), cut the disc of brie in half horizontally to create to thinner discs.
9. Place bottom disc in the center of the puff pastry. Spread half of the compote over the surface of the cheese, top with the remaining disc and layer with the remaining compote.
10. Bring the puff pastry around the edges of the brie/apple layers. Fold and pinch the edges and cut off the excess pastry. Use it to decorate if you want. I cut out a little apple shape to put on top of this brie to differentiate it from the Pecan Brie. Brush the surface of the pastry lightly with egg wash.
11. Bake until the puff pastry is golden all over and crisp 40 - 45 minutes, left rest 5 minutes and serve. Yum!
Pecan Baked Brie
Because I can never make a decision and because I love sugar and cheese (not usually combined, but here it works) I decided to make two bries for Thanksgiving apps. This recipe inspired by Martha Stewart's Baked Brie is one of the reasons I couldn't eat as much Thanksgiving dinner as I wanted to.
Pecan Baked Brie
Ingredients
2/3 Cups Pecan Halves or Pieces
1/2 Cup Brown Sugar
1 1/2 Tbs Honey
1 Sheet Puff Pastry
1 5 - 6 inch wheel of Brie
1 Egg, beaten
Directions
1. Preheat oven to 375. Either line a cookie sheet with parchment or a Silpat or be lazy and just use a pie dish.
2. In a medium bowl, combine pecans, sugar and honey. Thoroughly mix with your fingers. Lick your fingers. Wash your hands again.
3. Roll puff pastry to thickness slightly less than 1/8". Transfer pastry to cooking vessel.
4. Cut brie in half with a sharp knife horizontally so you get two thinner discs, I use a bread knife for some reason.
5. Place one of the brie halves on the puff pastry. Top with about half of the pecan mixture, place the other half on top and finish with the rest of the pecan mixture. Lick your fingers, wash your hands. Fold the puff pastry over brie pile and cut off the excess. Use it to cut out shapes and decorate if you want.
6. Bake Brie about 40 to 45 minutes or until pastry is golden all over and crisp. Serve and try to get some before it disappears.
Pecan Baked Brie
Ingredients
2/3 Cups Pecan Halves or Pieces
1/2 Cup Brown Sugar
1 1/2 Tbs Honey
1 Sheet Puff Pastry
1 5 - 6 inch wheel of Brie
1 Egg, beaten
Directions
1. Preheat oven to 375. Either line a cookie sheet with parchment or a Silpat or be lazy and just use a pie dish.
2. In a medium bowl, combine pecans, sugar and honey. Thoroughly mix with your fingers. Lick your fingers. Wash your hands again.
3. Roll puff pastry to thickness slightly less than 1/8". Transfer pastry to cooking vessel.
4. Cut brie in half with a sharp knife horizontally so you get two thinner discs, I use a bread knife for some reason.
5. Place one of the brie halves on the puff pastry. Top with about half of the pecan mixture, place the other half on top and finish with the rest of the pecan mixture. Lick your fingers, wash your hands. Fold the puff pastry over brie pile and cut off the excess. Use it to cut out shapes and decorate if you want.
6. Bake Brie about 40 to 45 minutes or until pastry is golden all over and crisp. Serve and try to get some before it disappears.
Wednesday, December 8, 2010
Orange Ginger Cranberry Sauce
This is the other Cranberry Sauce I made for Thanksgiving. It was also really good, but I overcooked it just a bit so it was thicker than I'd like.
Ingredients
Orange Ginger Cranberry Sauce
Ingredients
1 12 oz bag Fresh Cranberries, rinsed and drained
1 Cup Water
1 Cup Sugar, I used turbinado
Zest of one Orange
Juice of one Orange
2 Tbs Fresh Ginger, minced
Pinch of Salt
Splash of Cointreau (optional)
1 Cup Water
1 Cup Sugar, I used turbinado
Zest of one Orange
Juice of one Orange
2 Tbs Fresh Ginger, minced
Pinch of Salt
Splash of Cointreau (optional)
Directions
Prep Notes: Always wash citrus before zesting it (or putting it in a drink)
My new method for getting grated or minced ginger? Wash ginger and keep it in the freezer. Grate FROZEN ginger, it's much easier to work with.
1. Bring ingredients to a boil.
2. Reduce heat to medium-low, simmer until thickened (15 to 25 minutes)
3. Transfer to serving/storage dish and cool until needed.
Prep Notes: Always wash citrus before zesting it (or putting it in a drink)
My new method for getting grated or minced ginger? Wash ginger and keep it in the freezer. Grate FROZEN ginger, it's much easier to work with.
1. Bring ingredients to a boil.
2. Reduce heat to medium-low, simmer until thickened (15 to 25 minutes)
3. Transfer to serving/storage dish and cool until needed.
Pomegranate Lemon Cranberry Sauce
This is probably one of the best Cranberry sauces I've made and has been my go to for leftovers this year.
Pomegranate Lemon Cranberry Sauce
Ingredients
3 1/2 Cups Cranberries, rinsed and drained
1 Cup Pomegranate Juice
3/4 Cup Sugar, I like turbinado
1/4 Cup Fresh Lemon Juice
2 Tbs Finely Grated Lemon Peel
Directions
Note: Wash off citrus before zesting or peeling (or putting into drinks for that matter)
1. Combine ingredients in a large saucepan
2. Stir over medium/medium-high heat until sugar dissolves
3. Bring mixture to boil then reduce to medium.
4. Simmer until berries begin to burst, stirring often.
5. Optional - Simmer until desired consistency.
6. Transfer to serving/storage dish and chill until needed.
Pomegranate Lemon Cranberry Sauce
Ingredients
3 1/2 Cups Cranberries, rinsed and drained
1 Cup Pomegranate Juice
3/4 Cup Sugar, I like turbinado
1/4 Cup Fresh Lemon Juice
2 Tbs Finely Grated Lemon Peel
Directions
Note: Wash off citrus before zesting or peeling (or putting into drinks for that matter)
1. Combine ingredients in a large saucepan
Save yourself some cleanup and dishes by grating right into the saucepan.
2. Stir over medium/medium-high heat until sugar dissolves
3. Bring mixture to boil then reduce to medium.
4. Simmer until berries begin to burst, stirring often.
5. Optional - Simmer until desired consistency.
6. Transfer to serving/storage dish and chill until needed.
Tuesday, December 7, 2010
Thanksgiving Plate
I stuffed as much as I could on my Thanksgiving plate... and in my stomach. Most of the menu is represented here. Clockwise from the top we have:
Mashed Cauliflower by Z
Stuffing by Eric
Fluffy Sweet Potato Casserole by Courtney
Pomegranate Lemon Cranberry Sauce by me
(Not shown is Ginger Orange Cranberry Sauce, also by me)
Roasted and Fried Turkey by Eric
Carrots and Parsnips by Pam
New Orleans Corn by Pam
Green Beans by Courtney in the center.
Everything was really, really good.
Wednesday, November 24, 2010
Thanksgiving Menu
So, I know it's a bit late to talk about Thanksgiving planning, but here goes. We're having 8 people over for Thanksgiving (for a total of 10!). Thankfully our guests are helping out by bringing over a dish or two. Here's the plan:
Eric and Jaimee
-Baked Brie en Croute
-1 with Quince and Apple Compote
-1 with pecans, brown sugar and honey
-Fall cookies
-2 Turkeys
-1 Organic free range for roasting
-1 From Harris Teeter for frying
-Stuffing
-Fresh bread
-Cranberry Sauce
-Orange Ginger Cranberry Sauce
-Pomegranate Lemon Cranberry Sauce
Courtney (and Dave)
-Green Bean Casserole
-Sweet Potatoes
-Personal Pumpkin Tartlets
-Personal Pecan Tartlets
Zeina
-Salad
-Roast Cauliflower (Pureed?)
-Pear Apple Cranberry Crisp
Martins (really just Eric's mom)
-Corn side dish
-Carrot side dish
-Pecan Brittle
You can probably tell what I'm cooking by my inability to make a decision when it comes to delicious sounding food. I'll be back next week with some of the recipes and pictures of what we made.
Eric and Jaimee
-Baked Brie en Croute
-1 with Quince and Apple Compote
-1 with pecans, brown sugar and honey
-Fall cookies
-2 Turkeys
-1 Organic free range for roasting
-1 From Harris Teeter for frying
-Stuffing
-Fresh bread
-Cranberry Sauce
-Orange Ginger Cranberry Sauce
-Pomegranate Lemon Cranberry Sauce
Courtney (and Dave)
-Green Bean Casserole
-Sweet Potatoes
-Personal Pumpkin Tartlets
-Personal Pecan Tartlets
Zeina
-Salad
-Roast Cauliflower (Pureed?)
-Pear Apple Cranberry Crisp
Martins (really just Eric's mom)
-Corn side dish
-Carrot side dish
-Pecan Brittle
You can probably tell what I'm cooking by my inability to make a decision when it comes to delicious sounding food. I'll be back next week with some of the recipes and pictures of what we made.
Monday, November 22, 2010
Cashew Chicken
Again with an Asian dish. I rarely order cashew chicken. I think I haven't even had it since I was in China for my study abroad, but I was looking for low-carb recipes and I came across this one from Recipe Girl.
Cashew Chicken
Ingredients
Directions
1. In medium bowl (or Ziploc bag), combine 1 T. soy sauce with wine, egg white, salt and ½ t. cornstarch; blend thoroughly. Cut chicken into ¼” cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours).
2. Combine broth and remaining soy sauce and cornstarch. Mix well and set aside.
3. Heat wok or large fry pan to medium heat and add oil. Add cashews and fry until golden brown. Remove and drain on paper towels.
4. Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.
5. Remove all but 2 T. oil from pan. Increase heat to medium high. Add ginger and stir fry until fragrant. Add celery and water chestnuts and stir fry for 1 minute.
6. Add chicken and cashews and cook until chicken is done, about 2 minutes more.
7. Stir broth to dissolve cornstarch, and add to pan. Cook over high heat until sauce thickens.
8. Serve over rice and enjoy!
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