Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 8

1 1/2  cups roasted, unsalted cashews
1/2 cup water
1 1/2 tsp. cornstarch
1/2 cup Jamaican Jerk Sauce or hoisin sauce (use gluten-free if needed)
2 T soy sauce (Tamari if gluten free)
2 - 3  pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 T vegetable oil
3 T garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
6 T tablespoons rice vinegar
1/2 tsp. Asian sesame oil
Broccoli (optional)

Serve over Basmati Rice

In a small bowl, whisk together the water, cornstarch, hoisin
sauce, and soy sauce. Set aside.
Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot.
Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately. Serve over rice. May be paired with Broccoli.

Written by Joyce Peters — April 07, 2020


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