Ingredient: boneless skinless chicken thighs

Cashew Chicken Stir Fry

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chinese food is great, but if you have an allergy to sesame, it becomes a death trap. unfortunately, my husband has a sesame allergy, so a lot of asian food has been out of the question for us. i’ve been left with no choice but to learn how to make it myself!

the great thing about this recipe (other than not killing my husband) is that it’s just as tasty as regular take out, but it’s not; it’s a lot cheaper and arguably healthier. it’s also pretty easy to make and can be adjusted for spiciness.

honestly, what’s not to like? go make it now!

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 Cashew Chicken Stir Fry
easy, spicy, weeknight stir fry. homemade junk food at its finest.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. dice chicken thighs into small chunks and brown in a wok. season with salt and pepper while it browns. dice the onion and green pepper into similarly sized chunks while chicken cooks.
  2. once chicken begins to brown, add in your diced onion and green pepper.
  3. combine soy sauce, brown sugar, oyster sauce, chili garlic sauce, and minced ginger. when chicken is nearly done and onion and green pepper have just started to soften, add in sauce and reduce heat to low.
  4. roughly chop cashews. combine corn starch and water to make a slurry. add them both to the wok and stir to combine. continue to simmer on low until sauce thickens and becomes glaze-like and cashews soften slightly. serve with rice or noodles.

Kate’s Chicken Vesuvio

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you know how when you grow up with something you think that’s just how things are but then you find out it was actually specific to your experience? like how i have these weird things in my mouth calledΒ tori, but until the dentist told me that they were weird, i thought that was just what mouths were like.

anyway, i grew up thinking that chicken vesuvio was just regular old italian restaurant food, but i’ve recently learned that it’s actually regional to chicago! so i decided to make some for a little taste of my very cold homeland. if you’ve never had chicken vesuvio before, all you need to know is that the potatoes are so good. so soooooo good.

this recipe is adapted fromΒ cook’s illustrated complete cooking for two. in addition to making a few changes to the recipe, i have to double everything because apparently dylan and i eat for four. traditional chicken vesuvio would normally have peas in it, but dylan is allergic to peas and i hate them, so i don’t add them. a more traditional version would also use bone in chicken pieces but i think that’s too much work, so i went for boneless instead.

further note: i tried to do some research about the history of chicken vesuvio, but i ended up atΒ this pageΒ of people just arguing a lot and being angry and i started getting sort of sad and overwhelmed so i had to quit. research at your own risk.

Print Recipe
 Kate's Chicken Vesuvio
A classic Chicago chicken and potatoes dish that comes together easily in one pot.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. coat chicken in salt and pepper, dredge in flour until coated
  2. heat oil. brown chicken on both sides, transfer to plate. (chicken doesn't have to be fully cooked at this point.)
  3. heat remaining oil, add potatoes, and brown on all sides.
  4. season with garlic oregano, rosemary, and ΒΌ tsp salt.
  5. deglaze with wine. add broth.
  6. return chicken to pan. cover and simmer until chicken is cooked and potatoes are very soft, about 15-20 minutes.
  7. remove chicken from pot to a plate and move pot from heat. add butter, lemon juice, and salt and pepper to taste.
  8. serve chicken on a bed of potatoes and sauce, topped with more sauce.