I’m lazy, leave me alone

Spring semester just started and I’ve been too lazy to work on this blog. I’ve only had 3 days of classes and I already feel like I have a lot to do. On MWF’s I am either in class or doing research from 8:30 am-5:00 pm. I do have a bit of free time in the evening, but whenever I come home I don’t feel like working at all. I am a black hole of productivity. People who have studied with me know this. Anyway, I’m gong to aim for 2 posts a week MOL. (MOL…only people who have taken Dr. Johns’ Separations class will get this)

I made some cashew chicken last week for dinner. I make this whenever I have onions I need to use up. The high heat caramelizes the surface of the onions quickly to make them sweet, but they don’t get too soft and have a nice crunch to them still. You could add broccoli too if you have some. I always have chicken breasts on hand too. Whenever boneless chicken breasts go on sale, I buy a bunch, wrap each individually in saran wrap, throw those in a gallon ziplock bag and keep them in the freezer. It’s pretty convenient to make stir fries or make chicken strips to throw on a salad.

1 boneless chicken breast, cut into cubes/slices
1 medium onion, diced
1/4 cup roasted cashews
1 tbsp tapioca starch
2 tbsp peanut oil
2 tbsp Shaoxing cooking wine
5-10 whole dried chili
salt and pepper
1 tbsp oyster sauce

Marinade chicken in 1 tbsp tapioca starch, 1 tbsp cooking wine, salt, pepper, and a small amount of oil (add a few drops of sesame oil if you have some). Let the chicken sit for about half an hour or overnight in the refrigerator.
Soak the chili peppers in some water for for about 15 minutes, otherwise once you put them in the oil they will burn quickly.
Add 2 tbsp of oil to the wok or pan and let it heat up until the oil starts to smoke.
Add the chicken and cook the chicken. Once the wok is heated again you can add the remaining 1 tbsp of cooking wine.
Remove chicken form the wok once it is cook. Let then wok heat up again and add the chili peppers and diced onions.
Once the onions are caramelized, return the chicken pieces to the wok and add the oyster sauce and cashews. Stir it around a bit and that’s it. Be careful seasoning with salt if you use roasted cashews with salt like I did. You probably won’t need any extra seasoning.

Serve with rice.
cashew chicken

I know that doesn’t look very healthful but I try to make up for it by eating a big salad. I incorporate tomatoes, carrots, and spinach to my diet so I don’t have to feel bad about eating ramen and Totino’s pizza all the time. Just the other day I sat there forcing myself to eat 2 cups of spinach because I hadn’t had any greens that day. Real men don’t need salad dressing. Mitch Hedberg’s joke explains my reasoning, “That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a carrot with an onion ring and they would travel down to your stomach, then they would get there, and the carrot would say, “It’s cool, he’s with me.””


3 thoughts on “I’m lazy, leave me alone

  1. make a spinach shake, throw in couple of pineapples and it covers up the spinach taste


  2. Lol, sweet quote dude. A way to eat lots of vegetables and not necessary knowing it is by eating raw vegetables with your meals. Like, I always have either long green beans or romaine lettuces with me when I eat. It’s the way we do it in Thailand. Lol, probably helped with the spicy-ness too. Food looks good but is it just me or do you use a lot of different kinds of starch? Like, flour is a type of starch too, right? I’m prob wrong but is it necessary to use tapioca starch? What does it add to the food?

  3. Uhhh, flour has gluten. Starch has no gluten. Starch is just pure carbohydrates, but flour has gluten which is protein. I just use tapioca starch mainly for thickening or on marinating meat for stir fries. It gives it a nice velvety coating. You can use corn starch too. That’s all I know.

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