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Wow, what an awesome recipe--I'd give it 10 stars if I could. As others suggested, I doubled the amount of cashews and did add a small red bell pepper (1" dice). I too would double the chili paste next time, and there definitely will be a next time! Thanks for sharing this great recipe--now DH and I can dine on homemade Chinese food that's better than most take-out.
This was definitely a hit at my house. I didn't have oyster sauce on hand but everything else was. To make up for the missing oyster sauce I used a full tablespoon of the hot chili paste. As the hoisin tends to add a sweet brown sugary flavor, my family could go hotter with this. So next time I'll sub hot chili sesame oil instead of all plain sesame. The sauce itself was a perfect consistency. Often we find the sauces are just too thin but this one had a nice thickened texture & was more reminiscent of a restaurant dish. Thanks for sharing, Brooklynne! Made & enjoyed for the Unrated Asian recipe tag game.
Although I don't make many recipes using the 2 sauces at the top of the ingredient list, I did make this recipe pretty much as written, although I doubled the amount of cashews, something the 2 of us are really nuts about! Served this over a combo of brown rice, peas & pea pods! VERY, VERY TASTY! Thanks for posting the recipe! [Tagged, made & reviewed in the current Unrated Asian Recipe Tag Game]
Loved this, and so quick and easy to prepare with everything I needed in my fridge or pantry!! I did sub shrimp for the chicken, since it was just DH and I and we prefer shrimp. I added the shrimp pretty well at the end, moving the vegetables out from the centre of the wok, and allowing the shrimp to cook in the sauce. The amount of cashews is not specified, so I guessed at 1/2 cup, and in fact, used a little more than that, since I enjoy them. I also added 1/2 a green pepper, finely sliced, I do like to get in those veggies! I served this over noodles, and we loved it! Definitely a keeper. Made for Unrated Asian Recipes 2009