Cashew Chicken with Ginger
Total TimePrep/Total Time: 30 min.
This is a staple recipe in our house now. Very good. Made changes....replaced peppers with broccoli chunks. Used canned mushrooms in place of fresh. Used ginger paste instead of fresh ginger and doubled the amount. Could use onions in place of green onions. Added canned baby corn and bamboo shoots. Cooked in sesame oil.
My family loved it!!
This was ok but way too bland compared to what Ive had in Chinese restaurants. If I make it again I will be adding plenty of garlic powder and some cayenne pepper and anything else that appeals to me.
Made this for my family...picky eaters, so no mushrooms, otherwise followed the recipe. I found it to be bland and used more soy and some garlic when sautéing the veggies. I’d make it again, maybe using bamboo shoots, garlic, more ginger and add more broth to make more sauce. Still tasty and the kiddos liked it.
What a quick, easy, and delicious entree! If sodium is an issue for you, you can try using low-sodium soy sauce. I used regular soy sauce, added a pinch of red pepper flakes to please Mr. LikeItSassy, and swapped the green pepper for snow peas. It tastes even better for lunch the next day.
I followed the suggestion of one of the other reviewers and pre-marinated the chicken, but only had time for an hour. I also replaced the bell pepper with snow peas, as we're not big on bell pepper, replaced the soy sauce with low sodium Tamari (gluten free) and replaced the cornstarch with arrowroot powder (dairy free). Oh yeah, and because we looove ginger, I doubled that. Really good and easy. Family loved it!
This was a very easy and satisfying recipe. We can't eat green peppers, for I put diced carrots. I really liked the sweet and salty flavor.
It was very good. My husband really liked it and he is difficult to lease. Next time I will add snow peas to the mix. Also, we used less salt soy and needed to add more.
Made the recipe as shown but added dry Asian noodles along with the rice. I used a 'less salt soy and it was delicious... as good as our favorite Asian restaurant.....Will make again for sure.
Can this recipe be frozen? We loved it