Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish. Heat everything through and then fold all together to completely coat with sauce. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. When the oil is hot, add the stir-frying vegetables. Brown Sugar: Provides a bit of sweetness to the sauce. Garlic Cloves: Adds a bit of a kick and a ton of flavor. Soy Sauce: You can either use low sodium or regular. It is really just hoisin sauce, a little water, and vinegar. Salt and Pepper: To taste Cornstarch: This acts as a coating and thickener for the sauce. Add 2 tablespoons oil to the same wok or skillet. Garlic Onions and whatever other veggies you want Cashews Rice Wine Vinegar Hoisin Sauce Cornstarch Salt and pepper Vegetable Oil Water The cashew chicken sauce is just a few staple ingredients you can always have on hand.Remove from the wok or frying pan, keep warm. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Stir-fry until aromatic (about 30 seconds). Heat the wok or large size skillet over medium-high to high heat.Remove from the pan and let cool completely. Roast for about 5 minutes, or until the cashews are lightly browned. Add the garlic to the pan and cook for 30 seconds. Cook for 3-4 minutes on each side or until cooked through and golden brown. ![]() Place the chicken in the pan and season with the salt and pepper.
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