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GAIL GRECO

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Recipes:
Nasturtium Butter | Sautéed Daylily Chicken with Cashews | Rose-Scented Geranium Pudding | Lavender Cookies

Recipe: Sautéed Daylily Chicken with Cashews

Servings: 4

A daylily has the flavors of eggplant and asparagus. Pair this with soy sauce and sesame oil, and you have a refreshing, flavorful dish. In fact, daylilies marry well with Oriental spices, and their flavor intensifies when sautéed or stir-fried. All parts of the daylily are edible, but smaller daylilies, about two inches long, are best for eating and are generally not bitter. In this recipe, we call for buds rather than the blossoms.

INGREDIENTS

2	tablespoons chicken broth
1	tablespoon soy sauce
1	tablespoon brown sugar
2	teaspoons cornstarch
1/3	cup water
2	tablespoons sesame oil
3	green onions, coarsely chopped
2	cups daylily buds, plus 4 blossoms for garnish
1	clove garlic, minced
12	ounces skinless, boneless chicken breasts cut into bite-size strips
1/2	cup roasted or raw cashew nuts
2 to 3	cups cooked white rice

METHOD

In a small bowl, combine the chicken broth, soy sauce, brown sugar and cornstarch. Stir in the water; set aside.

In a large skillet coated with DuPont SilverStone® non-stick, heat the sesame oil over medium-high heat. Add the onion and sauté for 1 minute. Add the daylily buds and garlic and sauté until the onions are browned. Remove the flower mixture with a slotted spoon and set aside. Add the chicken and sauté 3 to 4 minutes or until cooked. Remove the chicken from the pan and keep warm. Stir the reserved sauce and add to the skillet. Cook while stirring until thick and bubbly. Return the daylily mixture to the pan and stir for 1 minute. Mix in the cashews and serve over hot cooked rice. Garnish with a blossoming daylily.