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Featured Cookbook

From the Townhouse to the Boat Cookbook

Editor: Amber Hockin

This is a cookbook filled with great recipes that we have developed to share with family and friends. As boaters, we create great tasting meals in a small galley. These recipes work on both our boat, Andiamo Avanti and in our townhouse kitchen. We hope that you enjoy with your own family and friends.
Featured Recipe

Spicy Cashew Chicken

By Amber Hockin

Ingredients:
4 chicken breast (boneless, skinless)
2 tsp. cornstarch
Olive oil to coat the bottom of the cooking pan (2 - 3 tbsp.)
2 tsp. chili flakes (use less if you want less heat)
1 medium to large onion chopped coursely
5 tbsp. soy sauce
3 tbsp. whiskey (we use Crown Royal but anything will do)
1/2 cup water
1/2 cup frozen peas
1 cup cashews (unsalted) or you can use unsalted peanuts
2 tbsp. freshly chopped coriander

Serve with Basmati or Jasmine Rice, cooked separately.
Directions:
Cut the chicken into bite size pieces and put in a glass bowl with cornstarch. Toss to coat the chicken in the cornstarch.

Heat pan on medium heat with oil and add child flakes to release flavours. Cook for 1 minute. Add the chicken to the pan, stir and cook for another 3 minutes. Add the onions, stir and cook for another 4 minutes. Pour in the soy sauce and whiskey and cook for another 4 minutes. Add the water and stir well to make an even sauce. Cook for another 2 minutes. Add the frozen peas and nuts, cook for another 2 minutes.

When ready to serve, garnish with some freshly chopped coriander and serve with basmati or jasmine rice and a side salad.

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