Leftovers will keep well in the fridge, in an airtight container, for up to 4 days.Garnishes : This is so good garnished with sliced green onions! I definitely recommend it.Lettuce Wraps : Serve this cashew chicken inside lettuce wraps.Fried Rice : Making some fried rice is another great option for serving.Cauliflower Rice : Try buying a bag of frozen cauliflower rice to serve alongside this cashew chicken.You can also use brown rice if you prefer. There will be extra sauce so it’s perfect to drizzle any extra sauce over the rice. Rice : White rice is my family’s preferred way of serving cashew chicken.Serve : Serve over cooked rice of choice and garnish with sliced green onions.Add-Ins : Once the sauce is thickened and darker in color and chicken is cooked through, mix together the cornstarch + water and add it into the pan along with the cashews. ![]() At this point you will need to check and make sure that the chicken is up to temperature (165 degrees F), before adding the cornstarch + water and cashews. Bring it to a boil, once boiling, reduce heat to medium low and let it simmer for 10 minutes. Simmer : Add the prepared sauce from above into the skillet pan.The chicken produces a lot of liquid while cooking, which I always like to drain out, but that is completely optional. No need for a thermometer yet, as it will simmer in the sauce for 10 minutes later. Cook over medium-high heat until the chicken is white and looks cooked. Cook Chicken Chunks : Add the olive oil, chunks of chicken, salt, and pepper into a large skillet pan.You will also need a whisk to get it combined and smooth. I mix mine into a 2-cup glass measuring cup but you could also use a small bowl. Sauce Mixture : Begin by mixing up the homemade sauce.Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save it for later, and a recipe card with all the details and tips for success. Learn how to make this easy one pan skillet cashew chicken with the steps below. How to Make Cashew Chicken in a Skillet Pan I also like them chopped up a bit more so I put them into a Ziploc bag and pound them to chop them up a bit. Cashews – I use lightly salted cashews, but any will work. ![]() ![]() Cornstarch – You will use cornstarch in the sauce mixture and for the chicken. ![]()
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