Bring A Little Piece of China Home

As some of you know, last month, I debuted as a new Blog Ambassador for the Children's Museum of Indianapolis. This is such a honor for me, and I'm so incredibly excited to be associated with a place I've enjoyed since, literally, I was a kid; and now share with my son!

For my first post, I wanted to visit the museum, and then find a way to bring the fun home, and of course, in true EMM fashion, into my kitchen. Plus, it gave us a chance for a mini road trip and a family day FULL of fun!

One of Alex's favorite exhibits this time around was Take Me to China. I'm not kidding when I say we felt like we stepped onto a plane and entered a new land. There were so many things to learn, interact with and do, it truly was like visiting the Orient right at home.

Inside the exhibit, his hands down most favorite thing to experience was the restaurant. Yep, an entire area where kids can pretend to run a traditional Chinese restaurant. He took our orders, "cooked" the food, and served it to us! Well, that certainly got me brainstorming as to how we could have some of the same kind of fun at home!

That's easy! We'll make some Chinese food! I'm talking take-out quality, but simply made in your own kitchen! You know how much I love recreating favorites from the take out menu with fresher ingredients and without all the preservatives!

If your family loves Chinese food, they are going to flip for this, and you're going to love how easy it is. Perfect for a busy weeknight. And if you live within driving distance to Indianapolis, be sure to take a trip to China soon! Oh, and be on the look out for all of my posts for the TCM blog coming soon!

Cashew Chicken with Fried Rice

Originally Posted on the Children's Museum of Indianapolis Blog

2 1/4 lbs. boneless chicken tenders, cubed

3 large garlic cloves, minced

1/2 c. soy sauce

1/4 c. corn starch

1/4 c. vegetable oil

1 bunch green onions, chopped

8 oz. button mushrooms, thickly sliced

1/3 c. sweet chili sauce

1 c. cashews, reserve a few for top

Black Pepper to taste

Fried Rice

4 c. leftover brown rice*

1 (12 oz.) bag frozen peas and carrots, thawed

2-4 TBS soy sauce, to taste

3 eggs, beaten

2 TBS vegetable oil

In a large skillet, heat 1 TBS oil over medium heat. Add egg, and stir to scramble. When cooked, remove with slotted spoon to paper towel lined plate.  Wipe out pan, and add 1 TBS oil. Place rice in skillet and let fry until you can hear it sizzle. Then start stirring. Add peas and carrots and soy sauce. Stir and saute' until flavors combined, about 10 minutes. *NOTE* I make my rice in the morning and let it sit in the fridge all day. You can even make it the night before!

 In a small bowl whisk together soy sauce and cornstarch until smooth. Place chicken in a large bowl, season with black pepper. Add garlic. Pour soy mixture over. Mix well. Allow to sit at room temperature for about 10 minutes. In a large skillet, heat oil over medium-high heat. Add chicken. Saute', stirring frequently, until no longer pink, about 7 minutes. About half way through, add mushrooms. When chicken is done and mushrooms are brown, add onions, chili sauce and cashews. Stir to combine. Serve with fried rice. Sprinkle with extra cashews.

Shared at Weekend Potluck