My friend Susan is a total inspiration to me in terms of cooking. She has a boldness in her cooking that I admire. She seems to be able to tackle any cuisine with confidence and she pulls it off. I happen to be a huge fan of sesame noodles and order them everywhere that I can except they are only occasionally any good. But when Susan made her version with cashews I knew I was going to have to make them.
I didn’t want the meal to be comprised of only sesame noodles so I whipped up some quick cooking chicken and steamed broccoli to go along with it and the combination was awesome. This, is going in the regular rotation. Once the sauce was made it was an incredibly quick meal to throw together. Prep the sauce over the weekend and keep it in the fridge. While your at it chop up the chicken and stick it into a zip-top bag. Then, on a work night you can throw this meal together in the time it takes to boil the water.
- 3/4 pound thin cut chicken breast fillets, cut into bite sized pieces
- 2 tbsp toasted sesame oil
- 1 tbsp freshly grated ginger
- 1 large garlic clove, minced
- 2 tbsp soy sauce
- 2 pinches kosher salt
- Heat a large skillet with the sesame oil until it’s very hot.
- Throw in the cut up chicken and allow it to brown tossing occasionally.
- When the chicken is cooked (about 5-7 minutes) add in the ginger and garlic. Toss together for 30-60 seconds and then add the soy sauce.
- Toss for another 30-60 seconds and then remove from heat.
- Toss the chicken and pan drippings with the noodles and broccoli in a large bowl and serve.
Throw a bag of pre-cut broccoli in the microwave and steam it for 4 minutes. Then serve it along side the chicken and noodles with the sauce.
Cooking time (duration): 10
Number of servings (yield): 2
Meal type: dinner
I used Susan’s recipe almost exactly (just click the link above and it will take you there)… except… I confess I used peanuts instead of cashews, and I used rice wine vinegar instead of balsamic vinegar. I made the full batch but it was a bit too much in quantity for this single dish, which was fine, because I loved having leftover sauce. But if you want to make only enough for this meal then I’d recommend halving the recipe.