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This came out quite nice. I'm regretting leaving out the hoisin sauce now, because I don't know if that would have changed "quite nice" to "wonderful" or not. For that reason, I'm leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it's just cheaper and more convenient for me. Instead of water chestnuts, I used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It's a change from the usual deep frying, and seemed to work fine.

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mianbao March 02, 2013
Kung Pao Chicken With Cashews