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CASHEW CHICKEN STIR FRY REE DRUMMOND HOW TO
CASHEW CHICKEN STIR FRY REE DRUMMOND FREE

congratulations to margaret m, winner of the november around the kitchen table giveaway of books by leslie budewitz, maya corrigan, maddie day, and molly macrae! Add cream and stir, allowing mixture to bubble and get hot.

This recipe features in my debut cookbook Dinner. PS For a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice! When you’re ready to cook, have everything ready to go because it takes less than 5 minutes! Sauté garlic and onion (1 min), cook chicken and capsicum (3 min), add sauce, simmer 1 minute until thickens, serve over rice.Īs with all my stir fries, this Cashew Chicken comes with plenty of sauce. There’s nothing sadder than when you’re left with a bowl of plain white rice with no sauce to eat it with. Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…😊 Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Making Cashew ChickenĬashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh).

CASHEW CHICKEN STIR FRY REE DRUMMOND FREE

But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots. I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken.

CASHEW CHICKEN STIR FRY REE DRUMMOND HOW TO

It’s super simple, see directions here: How to Velvet Chicken. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below). It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants.

While you’d never drink it straight, when used cooking, it completely transforms. It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined).

You’ll have it on the table faster than ordering home delivery, it’s healthier ( way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right? 😉 The secret ingredient is Chinese Cooking WineĬhinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out. No false promises here! Just read some of the glowing reviews from the many people who have tried this.

This is takeout made at home that truly stacks up to your favourite Chinese restaurant. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Cashew Chicken Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience! You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. A saucy chicken stir fry with cashews, this is a terrific combination of flavours.