Asian Flare

The best way to add vegetables to each meal and still be a hit with the kids - well at least half of them, is to cook what they like - Asian food. I'll say Asian because we receive a lot of influence in cooking from DH's Thai, Vietnamese, Chinese and Korean customers. So we take several recipes and make our own.

Cashew Chicken:
2 cups short grain organic brown rice
5 cups of water
2 Tbsp extra virgin olive oil
1-1/2 lbs of boneless, skinless chicken breast, cubed or sliced
6 oz fried tofu, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
3 gloves fresh garlic, diced
1/2 bag of baby portabella mushrooms, chopped
1/2 bag of mange-tout
1 cup raw cashews
1/2 cup hoisin sauce
1/4 cup soy sauce
1/2 cup water
1 Tbsp rice vinegar
1 tsp fish sauce


Bring brown rice in water to a boil. Reduce heat and cook on low until tender (about 45 minutes). I'll recommend to put the rice in before prepping the vegetables.

Heat the olive oil in a wok. Add and stir fry the chicken until cooked on all sides (5 minutes). Remove the chicken. Add all the vegetables and tofu and stir fry until slightly tender (5 minutes). Remove the vegetables mixture. Add the cashews and stir fry until roasted (2 minutes). Add the chicken and the vegetables and add hoisin sauce, soy sauce, water, vinegar and fish sauce until warmed (couple of minutes). Serve on top of brown rice.