THEPIONEERWOMAN COM COOKING RECIPES

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EASY CASHEW CHICKEN RECIPE - THE PIONEER WOMAN



Easy Cashew Chicken Recipe - The Pioneer Woman image

A comforting cashew chicken recipe with a pan sauce that makes for a grand sweet and sour combination.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 c.

low sodium soy sauce

1 tbsp.

rice vinegar

1 tbsp.

packed brown sugar

2 tbsp.

oyster sauce

1/2 tsp.

toasted sesame oil

3 tbsp.

vegetable oil

6

whole boneless, skinless chicken thighs, cut into small cubes

Kosher salt, to taste

1 tbsp.

chopped garlic

1 tbsp.

chopped fresh ginger

1

whole green bell pepper, chopped

1/4 c.

sherry or chicken broth

2 tbsp.

cornstarch

1/2 c.

drained canned water chestnuts, coarsely chopped

1 c.

unsalted cashews (be sure to use unsalted)

2

whole green onions, thinly sliced

Cooked rice or noodles, for serving (if desired)

Steps:

  • In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.  Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

BEST TEXAS SHEET CAKE - CHOCOLATE SHEET CAKE RECIPE



Best Texas Sheet Cake - Chocolate Sheet Cake Recipe image

This chocolate sheet cake is the size of Texas, moist beyond imagination, super rich, and chocolatey. All you need are basic ingredients.

Provided by Ree Drummond

Categories     Valentine's Day    dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 16

2 c.

flour

2 c.

sugar

1/4 tsp.

salt

4 tbsp.

(heaping) cocoa powder

2

sticks butter

1 c.

boiling water

1/2 c.

buttermilk

2

whole beaten eggs

1 tsp.

baking soda

1 tsp.

vanilla

1/2 c.

finely chopped pecans

1 3/4

sticks butter

4 tbsp.

(heaping) cocoa powder 

6 tbsp.

milk

1 tsp.

vanilla extract

1 lb.

(minus 1/2 cup) powdered sugar

Steps:

  • Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.  In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
    Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

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