This recipe is one of dd18’s great successes. Dd18 is not a bad cook per se. She has had her culinary ups and downs, like all of us. The one thing that sets her apart is that she has a vociferous younger sister, dd14, who brings added attention to her mistakes. The result is that dd18 sees herself as kitchen-challenged while dd14 considers herself culinarily-competent. But they both have some outlandish tales: dd18 glanced over a brownie recipe, saw the first three ingredients, butter, eggs, and sugar, and calmly proceeded to melt the butter in a skillet, fry the eggs, then stir in the sugar. Oh My!
But dd14 yesterday was helping me whip up some pancakes. She added 1/2 cup ammonia instead of vinegar. As I whisked the batter, it took my several seconds to realize why my eyes where burning. Oy Vay! Practically straight out of Anne of Green Gables; the two had been switched on the shelves, but seriously?!
Anyway, here is the recipe with formatting courtesy of Plan to Eat. I’m trying them free for 30 days. I changed this recipe a lot from the Emeril Lagasse original. Added more veggies for one thing.
Course: Main Course
- 2 large eggs
- 1/4 cup cornstarch
- 5 tablespoons soy sauce
- 1 pound boneless skinless chicken, cut into 1-inch cubes
- 1 pound cauliflower thawed, drained and coarsely chopped
- 1/4 cup chicken stock
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- Vegetable oil for frying
- 1 cup red peppers, finely chopped
- 1/2 cup sliced green onions
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon crushed red pepper
- 1/2 cup roughly chopped lightly toasted cashews
- Green onions sliced on the bias, garnish
- 2 cups white rice accompaniment
- Cook rice according to package directions.
- In a bowl, whisk together the eggs, 3 cup of the cornstarch, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours, or just fry.
- To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with of the chicken stock until smooth. Add the remaining 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
- In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
- Remove the chicken and cauliflower from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
- Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the peppers and onion and stir-fry until soft. Add the garlic, ginger, and crushed red pepper. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
- Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.