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prettygirlfood:

Cashew Chicken
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
1 1/2 Tbsp cornstarch, divided
1 1/2 Tbsp + 1 tsp vegetable oil
Salt and white or black pepper
1/3 cup low-sodium chicken broth
3 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
3 green onions, chopped, whites and greens divided
4 cloves garlic, minced
2 tsp finely grated, peeled fresh ginger
2/3 cup lightly salted cashews
Red pepper flakes, to taste (optional)
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.
Zoom Info
Camera
Canon EOS 5D Mark III
ISO
250
Aperture
f/5.6
Exposure
1/40th
Focal Length
106mm

prettygirlfood:

Cashew Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 1/2 Tbsp cornstarch, divided
  • 1 1/2 Tbsp + 1 tsp vegetable oil
  • Salt and white or black pepper
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 3 green onions, chopped, whites and greens divided
  • 4 cloves garlic, minced
  • 2 tsp finely grated, peeled fresh ginger
  • 2/3 cup lightly salted cashews
  • Red pepper flakes, to taste (optional)
  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.

knowhomo:

LGBTQ* Military Stories (That Will Warm Your Heart)

I only met one other homosexual in the army. That was in Le Havre in 1917. We was on the boat coming home. I don’t know how these things work, whether it’s through conversation, or whether it’s the attitude of the individual concerned, but we seemed to come together, see. All of a sudden his arm was round my neck and this, that and the other, and then, of course, one thing led to another. And that was Phil, my affair that I had for seven years. When I come out of the army we stuck together. I was living at the time in Ilford. I rejoined the army in 1920, then I went out to Germany. I was living with Phil at the time and I saw him when I came home on leave and we kept a flat together. I was in the army because the army was my life at that period. He was somebody just like a wife to come home to…

… I don’t think our friends or family knew, yet they had a very good suspicion. Phil and I often talked about it, only he said, well, he says, as long as we love each other, what’s it to do with other people? And that was the true situation.

Text: First person account as told by Gerald, born 1892, Norfolk, England.  Excerpted from Between the Acts: Lives of Homosexual Men 1885-1967, Jeffrey Weeks and Kevin Porter (eds)

(story found thanks to: www.woolfandwilde.com)

(Source: cistro)

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