After you try this recipe, you’re going to want to keep the ingredients on hand as staples. Go to the liquor store and pick up some sherry. Not to drink, silly. You need it to be handy when you make this dish or my mushroom soup recipe. I like to get chicken tenders in the big bag at Sam’s. They thaw quickly and I can pull out the quantity I need. If your house is like mine, you may have to hide the cashews so you’ll have them when you need them.
Read the whole recipe before you begin. It has two cooking phases (both are in the microwave; one before the peppers and cashews and one after).
- 2 1/2 cup raw chicken tenders
- 1 Tbsp. Carbquick (or corn starch)
- 1 Tbsp. peanut oil (or vegetable oil)
- 1 Tbsp. of minced garlic
- 2 Tbsp. of soy sauce
- 1 Tbsp. of sherry
- 1/4 teaspoon grated fresh ginger
- 1/2 cup cashews
- 2 Tbsp. sliced green onions
- 1/4 cup thinly sliced colorful peppers
- 2 packets of Splenda (or 4 tsp. sugar)
- 1/2 tsp. chili garlic paste (optional)
Assemble your ingredients so you know for sure you have everything you need. You’re going to place all the ingredients into a microwave safe dish. I use a shallow Corningware oval casserole dish. Coat the chicken tenders with Carbquick (or corn starch). Using the back of a spoon, scrape the skin off a small piece of your fresh ginger.
Use a microplane or other fine grating device to grate your small amount of fresh ginger. Yes, you could use powdered ginger — but if you can get the fresh stuff, it definitely makes a difference. Add your soy sauce.
Add your sherry, garlic and oil. Stir well.
It’s now time to cook! Place the dish of thoroughly stirred ingredients into the microwave. You’re going to microwave it 1 minute at a time for a total of 3 to 4 minutes. The reason you’re going 1 minute at a time is that you need to stir after each minute. I added the chili garlic paste after I had stirred it twice to give it a little extra kick.
While you are waiting for that first part to be done, go ahead and cut up your colored peppers and green onions. I like to cut the peppers into matchstick-sized pieces. For the prettiest appearance, use whole cashews. (What’s with them selling cashew bits and pieces these days?) Add your cashews.
Throw in your Splenda (or sugar). Add the colored peppers. Add the green onions. Then microwave again — 1 minute at a time — for another 2 to 3 minutes. Once it’s cooked, let it sit for 2-3 minutes after its cooked. Serve and eat!
Deloris calls this my “Psycho Mary Beth Chicken Recipe” because I was obsessed with getting it perfected. Now I have. Psycho no more! — At least not about this recipe. 😉