Latin Superfoods by Leticia Moreinos Schwartz

Author:Leticia Moreinos Schwartz
Language: eng
Format: epub
ISBN: 9781510745971
Publisher: Skyhorse
Published: 2019-04-14T16:00:00+00:00

Chicken, Cashew, and Red Pepper Stir Fry

São Paulo’s late 1980s fusion of Japanese and Brazilian cuisines created a culture of blending that persists today, even as the world around us changes constantly. Is it any surprise that me, a Latina chef, is blending Japanese, Brazilian, and American ingredients in my recipes? Welcome to my kitchen!

Here, I highlight Asian cooking and how it’s being adapted, rethought, and remade for this generation, transforming a simple healthy recipe into a healthy body and mind. There is nothing fancy about this stir fry, and that’s the point. A stir fry is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything else this humble. The ingredients are standard: chicken, garlic, ginger, scallions, red bell peppers, and cashews. All common to Japanese and Brazilian cuisines alike. It’s prepared for us to cook and enjoy, taste, and repeat. Serves 4

1⅓ pounds boneless, skinless chicken breasts

Kosher salt

Freshly ground pepper

3 tablespoons olive oil

1 tablespoon sesame oil

3 cloves garlic, finely mined

1 teaspoon grated ginger

1 onion, thinly sliced

1 red pepper, seeded, thinly sliced

4 scallions, white and green parts, chopped on a bias

1 cup chicken broth

1½ tablespoons soy sauce

1 teaspoon cornstarch

½ teaspoon organic cane sugar

½ cup cashews

½ cup freshly chopped chives

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