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Healthy, cheaper takeout at home? Yes, please!
A note on the chicken: If you poach your own, save the poaching liquid and use it instead of the stock that you use in the recipe for the gravy. It’ll be extra flavorful that way!
Preheat a pan to medium heat with a drizzle of oil or cooking spray. Add the celery, carrots, and peas and stir for 2 minutes. Add the garlic and cook for 90 seconds more.
Meanwhile in a small bowl or cup stir 1/2 cup of the stock with the cornstarch to dissolve the starch.
When the veggies are partially cooked, add the stock/starch mixture, 1/2 cup more of chicken stock, the water chestnuts, soy sauce (see note below), oyster sauce, sriracha, and fish sauce to the pan. Stir to combine everything, and reduce the heat if the gravy bubbles too much. It should just be lightly bubbling.
NOTE: If you’re using full-sodium chicken stock, leave out the soy sauce at the beginning, and add it later if needed. If you made your own salt-free stock, you may need more soy sauce.
Taste the gravy, and add more oyster or soy sauce, or add more spice with extra sriracha!
Allow the gravy to cook and bubble for 5 minutes. Add more chicken stock 1/4 cup at a time until the gravy evenly coats all the veggies and is fairly thick.
At roughly 5 minutes before serving, add the cooked chicken and 2/3 of the cashews to the gravy. Taste once more, and re-season if needed. Serve over rice with extra cashews on top.
Who needs takeout?
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!