Totally delicious! Added green beans and used dried ginger in place of fresh. Accidentally overdid it on the cornstarch and therefore had less sauce, but still fantastic!
Excellent stirfry and also very easy to prepare. I prepped all of the ingredients beforehand, and then the actual cooking time was speedy quick. The sauce is plentiful and very tasty...just a hint of sweetness and spice. I might omit the sugar next time because I think the sauce would still be delicious. There is a lot of sauce so I recommend serving this strifry atop rice. Also, as a personal preference, I am going to halve the amount of ginger next time. Using chicken thighs kept the chicken nice and tender (doesn't have the tendency to dry out like chicken breasts). Thank you for a yummy, easy recipe! P.S. I had made some steamed broccoli as a side dish and decided to toss it into the stirfry. It was great!
Makes lots of tasty sauce so it's perfect for serving over rice or noodles. Enough sauce to easily add/vary the vegetables - broccoli, bean sprouts, water chestnuts, celery, mushrooms, snow peas, baby peas, broccoli slaw mix. Good recipe to change up.
More like a 4 1/2. Easy and quick go-to meal on a busy night, and it's transformed into almost a new dish simply by changing the vegetables. I did find it to be just a tad too salty for my tastes, so using low-sodium soy is a good option here. <br/><br/>Unfortunately I didn't have any fresh ginger on hand when I made this, so I used powdered -- on step 5 when the ginger goes in with the vegetables, I also threw in 1/8 cup of water and partially covered the pan. The water rehydrated the ginger and steamed the vegetables at the same time, and it was great in a pinch. (Note: I steamed the veggies for only 3 minutes, and then I uncovered the pan.)<br/><br/>Great meal. Will definitely make again.
Made for Zaar Chef Alphabet Soup ~ Jan-June 2013 tag game and we weren't dissapointed. I used chicken thighs, cut down on the ginger a little and added some snow peas. Easy, delicious and quick! Thank you for a wonderful dish.
This is very flavorful! I use sesame oil for part of the oil and left out the salt. I servedthe cashews on the side so they wouldn't get soggy for leftovers. Thank you.
Thank you so much for sharing this recipe. It was fanatastic. I wanted to make it a bit more like our local restauraunts Cashew Chicken so I added a can of bean sprouts and one of water chestnuts. Otherwise I just followed your recipe. I have to tell you this is one of my favorite recipes in a long time! Can't wait to make it again and again!
I cheated with this, I like to use a bag of coleslaw (dry) plus snow peas for veggies . As the coleslaw mix is so fine I add it too the just cooked chicken and save a step and a few minutes. Due to me wearing braces I used raw cashews (toasted are too hard for braces). I thoroughly enjoyed this and even more so for left overs today. The "sauce" was had a good flavour and thickened nicely. Thanks for posting Annacia.
This was good. I added some celery just because I had some I needed to use. I added a little more liquid to make the sauce go farther. I was out of corn starch so I thickened with flour. And bc I'm cashew crazy, I ended up adding more cashews.
I loved this! When I go to my favorite Thai restaurant, I sometimes get Cashew Chicken. This tops that! I cut back the ginger in this, I'm not too fond of it. And I added broccoli, because I had a small head in the fridge that needed to be used up. I did use chicken breasts instead of thighs, because the breasts were on sale, and the thighs were more expensive. All in all, this was fantastic. Next time, I'm going to learn how to make some good sticky rice, like my fav Thai place, and have the sticky rice with this dish. Thanks Annacia for posting such a great recipe. UPDATE 1/16/11: I now like ginger very much. And I add the amount, plus. DH had this with me for the first time tonight, and he really enjoyed it. Thanks again Annacia. :~)