Ingredients
-
1/2
-
1
-
3
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Cashew Wok Chicken, Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant., It turned out great only changes I made used fresh mushrooms and added one chayote for additional vegetables and a little bit of sesame oil also soaked and rinsed salted cashews, Tastes better than restaurant cashew chicken and way less greasy. I will be making this again. Thanks.
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Steps
|
1
Done
|
Mix Broth, Cornstarch, Soy Sauce, Ginger and Pepper Sauce. |
|
2
Done
|
Heat Wok or Large Skillet. |
|
3
Done
|
Add 1 Tbsp of the Oil and Coat the Surface. |
|
4
Done
|
Add Chicken and Stir-Fry Till Done. |
|
5
Done
|
Remove Chicken; Set Aside and Keep Warm. |
|
6
Done
|
Add Remaining 1 Tbsp Oil to Wok or Skillet. |
|
7
Done
|
Add Bell Pepper, Onion, Water Chestnuts and Mushrooms; Stir-Fry 4 to 5 Minutes. |
|
8
Done
|
Add Cornstarch Mixture to Vegetables. |
|
9
Done
|
Cook and Stir About 1 Minute or Until Sauce Thickens. |
|
10
Done
|
Stir in Chicken and Cashew Coating Them With the Sauce. |
