Cashew Chicken Stirfry

To me, cashew chicken always seemed like a dish not worth getting from a restaurant. Since it’s pretty much just a stirfry, I felt like I could easily make it myself so it would make more sense for me to get something different (ie. more difficult to make) instead. I don’t know if that makes any sense, but that’s how I felt πŸ˜› .

Anyways, today, I can say that I finally made cashew chicken and it was incredible! I used a recipe from Averie Cooks website (link here). I don’t know the authenticity of the recipe but I loved everything about it. The sauce, the vegetables, the chicken – it was all perfect.

I did make a few changes to the vegetables. I used zucchini instead of broccoli, as well as yellow onion instead of green. With that adjustment, I decided to saute the yellow onion with all the vegetables (whereas green onion was supposed to be added right at the end of cooking).

The flavour of the dish was incredible! The sauce was delicious and I love the touch of spice in it. The veggies were perfectly cooked and worked so well together. Edamame was a great addition too. Also, the cashews were surprisingly good. I love all nuts but never thought to add them to a stir fry. They get a little softened from the sauce, but still add some texture.

The star of the whole recipe is the chicken though. It was well cooked, super moist and really soaked up all the flavours of the sauce. I think what helped to make the chicken so good was coating it in the cornstarch before adding to the skillet.

This was a great dinner and I will be saving this recipe to make again! I hope you’ll make it this weekend πŸ™‚

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