![]() Out of the recipes for cashew chicken I have tried, this is the true keeper. I always double the sauce to put it over rice. I usually throw in a few other vegables and mushrooms just because I love them. I've done it with both chicken breast and chicken thighs and it is luscious with either. This delicious dish replaced my old favorite stir fry. I made 50% more sauce than recommended and we ate it with white rice. We loved this recipe! It was a hit with everyone, and the sauce was delicious. To make sure it wasn't bland, I added a generous pinch of red pepper flakes with the beans and onions, which I will do again, even when I have chicken and cashews. I made some substitutions: sliced pork chops for the chicken and peanuts for the cashews - and it was excellent! Still, I am looking forward to trying it as written, Transfer chicken and vegetables to a platter. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes. Add reserved sauce and return chicken to skillet. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Step 4Ĭook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Transfer chicken to a plate (it won’t be totally cooked through don’t worry as it will finish cooking in the sauce). ![]() ![]() Turn and cook until other side is just opaque, about 1 minute. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. If any slices are longer than 2", cut in half crosswise. Step 3Ĭut chicken into 1/2"-thick slices. Transfer cashews to a small plate and let cool, reserving oil in skillet. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Add cashews and tilt skillet toward you so that the oil pools around cashews. oil in a large nonstick skillet over medium. Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. ![]()
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