One of my pet peeves is blog owners not responding to comments. I totally understand when big bloggers like Young House Love can’t possibly write back to everyone (although they try), but for a smaller blog with only a few comments per post I totally feel ignored when there’s radio silence. Hello? Don’t you want people to come here and talk with you?
So, it’s kind of killing me to not be able to respond to your comments on the chocolate cake/giveaway post. I just can’t figure out a way to reply without adding a comment (and an entry into the giveaway.) I wanted you to know that I’m reading them and I appreciate every one! Don’t forget to “like” Modern Meals for Two on Facebook and post a separate comment for your second entry. You have until 5 pm Friday!
Now that that’s out of the way, let’s steer away from cake and talk about real, “make this when you get home from work” food.
This stir fry totally fits the bill. It is the bomb.com. I can say things like that because I like to pretend I’m totally street. For reals.
I’m not, for the record, in anyway “street.” I’m totally, helplessly, “no rhythm and can’t dance” white. But that doesn’t stop me from making these types of references and laughing at myself.
I’m not Asian either and I insist on trying every imaginable Thai-inspired dish I can get my hands on. If I can slather it with Sriracha, I want to eat it. Fact.
This dish is good with or without Sriracha. It has a nice punch of flavor and, as with most stir fry dishes, you can add in a variety of veggies (or even make it entirely vegetarian if that’s how you roll.)
Ok, time to fess up. Does anyone else think it’s hilarious to use slang… even if you have to double check the meaning on the Urban Dictionary before you include it in a blog post? Or is that just me?
Red pepper, cashew and chicken stir fry
Slightly modified from Cooking Light
1-2 red bell peppers
2 garlic cloves
2 green onions
½” fresh ginger
2 chicken breasts
3 ¾ tsp cornstarch, divided
2 Tbsp low-sodium soy sauce, divided
2 tsp rice wine vinegar
¾ tsp sugar
½ tsp hot pepper sauce (such as Tabasco)
½ cup coarsely chopped unsalted cashews
2 Tbsp canola oil
Slice bell peppers into strips. Mince garlic. Thinly slice green onions. Finely mince or grate ginger. Chop chicken into chunks.
Whisk together 1 teaspoon cornstarch, 1 tablespoon soy sauce, rice wine vinegar and sugar in a small bowl. Combine remaining 2 ¾ teaspoons cornstarch, 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove nuts from pan. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan.
Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Divide among two plates and sprinkle with cashews and green onions.
Serve with: brown rice and Sriracha.