In the early days of lockdown, we’d often turn on the camera and cheese around our outdoor griddle to try new recipes with cold beers in hand.
Eventually we took our show on the road with the Blackstone Adventure Ready Griddle, sometimes driving several hours through the backcountry to find a perfectly secluded place to record a recipe and/or product review – and that’s when this awesome camp recipe was born.
While we’ve since put down the beers, we still like to make this quick and easy recipe when traveling, but we’ve now taken the time to elevate it for enjoyment at home, too.
As close to one pot (or one griddle) as anything but soup can get, you HAVE to save this recipe for a day when you’re looking for big flavors from a few pantry items with very little effort from you.
Click here to view the video!
- 1/2 cup cashews
- 1/4 cup chicken stock
- 3 tbsp hoisin
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp garlic, minced
- 1 lb chicken tenders
- 1/2 cup scallions, thinly sliced
- Jalapeno, thinly sliced
- Carrot, shaved
- Street taco sized tortillas
- Extra virgin olive oil
Toast cashews in a pan over medium heat for a couple minutes until lightly golden.
Remove from pan, rough chop and set aside.
Season your chicken tenders with salt and pepper and add them to the pan with enough water to partially submerge the chicken.
Cover and simmer until cooked through and shreddable. This should take about 15 to 20 minutes.
Remove chicken from pan, shred and set aside.
Pop a drizzle of olive oil into the pan with minced garlic.
Cook for about a minute until fragrant.
Add chicken stock, hoisin, soy sauce, sugar and cornstarch to the pan.
Stir to incorporate and bring to a low simmer to thicken slightly.
Add scallions, shredded chicken and chopped cashews to the pan.
Coat everything with the sauce and you’re ready to enjoy!
Serve saucy chicken mix in warm tortillas topped with thinly sliced jalapeños, shaved carrots and cilantro.