Ingredients
-
1 1/2
-
1
-
2
-
1 1/4
-
2
-
1
-
2
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Cashew Chicken, Another one of our favorites. It takes a little time but well worth it., I would call this fast and easy. It needs a bit more taste with some sesame oil and I would add onions next time. Very good though., This was great and everyone who tried it loved it! To the sauce I added a little sesame oil and red pepper flakes. I also added some baby corn to the mix too. Once it was cooked I added a little Siracha hot sauce for some kick. Next time I may add some bok choy too. So much better than chinese take out.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Make Rice and Set Aside. Keep Warm. |
|
2
Done
|
Dissolve Bouillon in 1 1/4 Cups Boiling Water. Combine Soy Sauce, Cornstarch, Sugar, and Ginger; Stir Into Bouillon Mixture. |
|
3
Done
|
Heat Oil in a Large Skillet. Add Chicken, and Cook Until Browned, Stirring Often. Stir in Bouillon Mixture; Cook Over Low Heat, Stirring Constantly, 1 Minute or Until Thickened. Add Mushrooms and Next 3 Ingredients to Skillet; Saute 5 Minutes or Until Tender. |
|
4
Done
|
Stir in Cashews. Serve Over Hot Cooked Rice. |
