One of the problems I run into fairly often when looking for new recipes is finding those that have some sort of alcohol in them. I keep very little around so I’d have to purchase it specifically for that recipe. I ran into it again this weekend when I found a recipe for Korean Chicken and Cashews that called for sherry in it.
Fortunately, I’ve found this site, Alcohol Substitutions in Cooking, and I checked there to see what my options were. The site suggests orange or pineapple juice, or peach syrup or non alcoholic vanilla extract. I didn’t think the syrup from fruit cocktail would quite cut it, so I tried the vanilla extract, and it seemed to work just fine!
Here’s the recipe:
KOREAN CHICKEN AND CASHEWS
2 boneless chicken breasts, skinned and thinly sliced
3 tbsp. oil
2 cloves garlic, finely chopped
2 tbsp. soy sauce
1 tbsp. sherry
1 tbsp. cornstarch
1/2 tsp. ground ginger
1 med. green pepper, sm. chunks
1/2 c. cashews or walnuts
Use oblong baking dish. Heat oil 2 or 3 minutes on high. Meanwhile combine chicken, garlic, soy sauce, sherry, cornstarch, ginger. Add to oil, heat 3 to 4 minutes on high. Stir twice. Add green pepper and cashews or walnuts. Heat covered 2 1/2 to 3 1/2 minutes on high or until green pepper and chicken are tender, stirring once. Let stand 3 minutes before serving. Cooking time 11 minutes. Serves 4.
