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everyone wants to cook more everyone wants to be healthier so we’re going to solve both of those [Music] all right so today we are making a cashew chicken this is a heart-healthy dish that the whole family loves maximize with flavor as much as possible but and this is a big juicy voluptuous butt i’m gonna do my best to keep this to a 15 minute maximum everything in the pan out of the pan on a plate in 15 minutes it’s healthy you’re cooking and it’s saving you time wow you can venmo me i guess for this one because that’s that’s some value but with all that being said let’s make this shall we right we got 15 minutes to toss together a cashew chicken no i’m not including rice cook time because it doesn’t have to be served with rice or really anything for that matter but with that being said you’ll need about two cups of uncooked white rice to have the perfect amount for this recipe which will serve four people of course you’ve properly washed your rice i’m not even describing it combine with two cups or 480 milliliters of water pop in the rice cooker listen to its joyous song and you have rice now we are ready get ready get set make sure your knees and plus is done and as soon as this clock strikes we have 15 minutes starting now right to keep this process as efficient as possible start with toasting your cashews obviously it’s faster if you do this in a pan but if your oven is already preheated to 350 on convection like mine convenient pop those in for five to eight minutes or until those are roasty toasty while those are toasting let’s get your chicken cooking get yourself one pound or 450 grams of boneless skinless chicken thighs none of that dry-ass chicken breast for this one cut those into three-quarter inch bite-sized pieces and season them to taste generously with kosher salt then in a wok heat up three tablespoons of oil over ripping high heat once hot pop in your chicken and let it sear for about six to eight minutes turning often until evenly browned and cooked all the way through now while that’s searing we’re gonna process our vegetables and make our sauce see now we have three active things happening two things cooking and one thing getting physically processed this is sort of how things are done in a restaurant for maximum efficiency now one bunch of green onion cut into one inch segments one rib of celery medium dice one green bell pepper cut the core out and dice into half inch chunks and optionally half a cup or 70 grams of water chestnut to cut into quarters i use fresh which are not conducive to time sensitivity due to the peeling but anyway once that’s done rough chop four cloves of garlic and keep that pace here because that clock is got dang taken all right set all the veggie side and get your sauce made very very simple get a small bowl and combine one tablespoon or 16 grams of dark soy 1 tablespoon or 16 grams of regular soy sauce a third cup or 80 milliliters of chicken stock 1 tablespoon or 11 grams of chinese black vinegar 1 and a half tablespoons of 21 grams of rice vinegar 2 tablespoons or 33 grams of honey 1 tablespoon or 9 grams of corn starch a pinch of ground white pepper then just give that a [Music] right out the time is looking good so let’s finish this baby chicken is done cashews are done remove the chicken from the wok and remove the cashews from the oven please don’t remind me of those days in service when i had to watch you remove a sheet tray of fully blackened cashews it’s a sad day in your wok add two to three tablespoons of vegetable oil get it nice and ripping hot add in your green onion sir fry those bad boys for about one minute or until you get a light char then add your chopped garlic in a 1 inch knob of ginger peeled and grated stir-fry for 30 seconds then add your celery and your green peppers stir-fry that aggressively for about one to two minutes or until your peppers begin to soften and you have an appropriate amount of undeniably important wok hay then enter chicken back along with your cashews and water chestnuts stir-fry for 30 seconds to a minute then add all of your stir-fry sauce allowed to come to a boil which should happen relatively instantly if it’s hot enough and stir-fry for another 25 seconds or until thickened and glossy and you’re done can we get a time check look at that right on the dot at 15 minutes including full vegetable prep and processing plus i also accidentally started chopping the ginger when i meant to grate it so that definitely didn’t help the cook time here now you can just relax fill a bowl with hot steamed rice top with a generous portion of your cashew chicken and optionally finish with thin sliced green onion so that you can spend the majority of your time appreciating how delicious and beautiful this is now we might have hit the time marker but did we fully hit the flavor marker let’s taste test wow 15 minutes obviously not including plating time and adding a little bit of garnish the point is that you made a beautiful cashew chicken let’s see this is exactly the flavor the aroma that someone thinks of when they think of the perfect takeout cashew chicken right here in a bowl all of the flavors are there that you would expect but the fact that we’ve made it fresh the fact that we made with high quality ingredients high quality soy’s no pre-made sauces you have the most maximized version of a cashew chicken undeniably fast and it’s healthy you got healthy fats you got chicken everything’s relatively low in sugar and a decent level of sodium i mean this is a perfect healthy dish in 15 minutes i’m tired of people complaining and saying cooking takes too long being healthy takes too long blah blah blah blah blah just take the time for god’s sake god pace yourself do something you’re proud of seek greatness and make this cashew chicken because god dang it if there’s one step that will take you towards greatness this is bowl right here you want to know what else is full of glossy meats and nuts b-roll [Music] all right guys and that is it let’s talk about this cashew chicken this is no small feet little baby feet to formulate this much flavor in such a small amount of time and we got dang did it most things take a lot longer to generate this much flavor in one beautiful bowl ready to eat that you could serve with anything want rice cool you don’t want rice you just want vegetables great you don’t want vegetables you want to eat chicken that’s fine this is a dish that is naturally good on its own don’t you want to be good on your own you can do it i believe in you so with all that being said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you
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