Confession: I like grocery shopping. It’s weird, I know, because it falls so far down the list of things that people like to do that I guess I’m just one of those strange ones. But for me, hitting the market is akin to going to the craft store, there’s always something new, something fresh, something awesome that I haven’t seen before and just have to try!
So it’s a shame, that after a massive grocery haul I have a hankering for the one thing you can’t get there — takeout. Ok, ok, asian markets not withstanding — I mean helloo delicious pho booth, I love you! — but at the normal grocery mart it’s like Deli Counter or BUST, and potato salad this ain’t.
So with my guilt in tow, I took a crack at it myself and after this, I’m not sure we’ll be going back to the takeout menu for a while.
For the Chicken:
2 large chicken breasts – cubed
4 Tb cornstarch
2 Tb soy sauce
Salt and Pepper
For the Sauce:
2 Tb cornstarch
1/4 cup black bean paste (or sub hoisin)
1/4 palm of turbinado sugar (adjust surgar to taste if using hoisin)
4 Tb soy sauce
Few shakes of sesame oil
1 tsp sesame seeds
1 Tb Sriracha
2 cloves minced garglic
1 inch minced ginger
For the Veggies:
2 zucchinis cut into 1 – 1/2 inch dice
1 red bell pepper cut into 1 – 1/2 inch dice
1 small carton white mushrooms cut into 1 – 1/2 inch dice
2 ribs celery cut into 1 – 1/2 inch dice
1/2 cup toasted cashews
Vegetable/coconut/oil of your choice
Mix cubed chicken with cornstarch, soy and salt and pepper. Allow to marinate in fridge for 30 min – 1 hour or while chopping veggies.
Heat 1 Tb of oil in saute pan until shimmering and add mushrooms. Season with a pinch of salt and cook until browned and water has evaporated. Remove from pan and set aside.
Heat 1 Tb of oil in saute pan until shimmering and add chopped celery, pepper and zucchini. Season with a pinch of salt and cook until al dente, or lightly browned. Remove from pan and set aside..
Add 1 Tb of oil in saute pan until shimmering and cook chicken in batches until evenly browned, I found that adding a splash of water once the cubes were aaaalmost done and then covering to steam worked perfectly. Once all chicken is cooked, add all chicken and accumulated juices back to pan and add your sauce ingredients. Bring up to bubbling and simmer until sauce is thickened and glossy.
Add cooked vegetables, mushrooms, and cashews to chicken and sauce mixture. Toss to coat and top with sliced green onions and additional sesame seeds. Serve with rice. Be impressed with your non-takeout cooking abilities.