Dissapointment yet again/ A yummy recipe

Well, we thought Jacob was going to have work this week. He went into work yesterday only to turn around and come home. Apparently the work that was suppose to take 40 hours to complete took 2 people 4.5 hours. So, we play the waiting game. He will definitely have work next week out on the site. It will be 60+ hours a week for a while which means $$$$$$$$$$! For the time being I will continue to look for subbing jobs this week but with no school yesterday or Friday, the chances of me finding work aren't good. There is a light at the end of the tunnel and we keep waiting for it to come closer only for it to get pushed farther away from us.

Moving on to this weeks recipe. I'm so hungry for everything lately. This recipe is so amazing! I got it from my Taste of Home Cookbook. It's called Cashew Chicken. Usually when I make a recipe that has a picture my end result looks nothing like the picture. This is the first ever recipe I've made that looks as great as the picture and tastes AMAZING! I haven't been able to figure out a good side dish for this recipe. Maybe an oriental salad? I also forget that you need to marinate the chicken for 2 hours before you actually start cooking. If you have one of those vacuum sealers for food, then you can marinate it for less time.

Cashew Chicken

(Taste of Home)

1Tbs sesame oil

¼ c rice wine vinegar

¼ c sherry or 3 T chicken broth and 1 T apple juice

1 tsp garlic powder

1 ½ pounds chicken, cubed

3 Tbs. oil

3 c broccoli florets

1 c thinly sliced carrots

2 tsp cornstarch

1/3 c soy sauce

1/3 c hoisin sauce

1 Tbs. ground ginger

1 c roasted salted cashews

Hot Cooked Rice

In a large bowl, combine oil, vinegar, sherry, and garlic powder; add chicken and toss to coat. Cover and refrigerate for 2 hours.

Remove chicken from marinade and reserve marinade. Heat oil in a wok or large skillet. Stir-fry chicken for 2-3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside.

In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. Cook and stir until slightly thickened and bubbly. Stir in cashews and chicken. Heat through. Serve over rice. Yield: 6 servings