![]() What is Springfield-Style Cashew Chicken? Leftovers are even better the next day and our cashew chicken recipe reheats (and travels) incredibly well, making this a great grab and go lunch the next day! What is Cashew Chicken?Ĭashew chicken is a Chinese-American dish consisting of stir-fried chicken and cashews that are tossed and coated in a brown garlic sauce with a gravy consistency. Not only is the flavor of our cashew chicken off the charts good, but this entire dish comes together in under 30 minutes, which is out favorite type of weeknight dinner to make! Our recipe makes enough to feed a family of four, but we do recommend doubling the recipe. We love being able to control the ingredients and amounts we use, making some of our favorite takeout dishes slightly healthier too. I have a garlic butter quinoa recipe that will knock your socks off! Also, I would totally encourage you to serve this with mashed potato.We have been creating a lot of quick and easy, Chinese-style takeout dishes to make at home lately and one of our favorites is this Cashew Chicken Recipe! It’s been really nice to be able to make simple, flavor packed dinners at home. The softer texture of the basmati – and the flavour! – was much better!Ĭashew Cauliflower works very well served with quinoa too. Brown rice has a firmer and chewier texture, and I found that it didn’t quite work for my tastes. Most of the time, I prefer to cook basmati rice, which is so good with this cauliflower, or brown rice. So, with that in mind, I am going to suggest sides that will keep this meal vegetarian friendly.īecause that sauce is thick, sweet, and sticky, it pairs perfectly with rice. Maybe it is for both reasons! When I first experimented with this dish, it was because I wanted to prepare a vegetarian version of cashew chicken. You either really love cauliflower or you are a vegetarian. You most likely prepared this recipe for one of two reasons. ![]() If you’re preparing this for a family, or if you want leftovers for work the next day, I would highly encourage you to double the recipe. I used a large cauliflower for just the two of us, and served with some steamed brown rice, it was basically one meal with very little left over. One last thing before you jump into making this for tonight’s dinner… cauliflower does soften and reduce in size. If you do not get the excess off, your overall dish will be glutinous and gummy. ![]() It takes time, but it’s worth it.Īlternatively, you can transfer a few pieces at a time to a fine-mesh sieve and shake the excess cornstarch off. I hold the stem of the cauliflower and tap the floret part firmly a few times against the side of the bowl. Once you have tossed the cauliflower with the half cup of cornstarch, depending on how big or small your cauliflower was, you might have an excess amount of cornstarch. It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. I will personally respond as soon as possible! IMPORTANT: READ THIS! Scroll down to the comment section and write me a message. I like a bit of heat, but they can be omitted.
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