Chinese Cashew Chicken

Doubled the sauce

Really straight forward recipe, but great results. The cashews pair with the moist chicken beautifully. Definitely will make again.

Use low sodium soy sauce instead and don’t need to increase sauce amounts for our portion size.

Super easy and tasty

Winner winner chicken dinner! This was enjoyed by everyone at the table, I used 600g of chicken breast so needed to up the sauce a little by adding a glug of Mirin and a couple tbsp of water

Made it with pork loin cutlets and included carrots, broccoli, sweet peppers, celery and purple onion. I didn’t have rice wine so I used seasoned rice vinegar. I also omitted the fish sauce. Lastly I put about 1/2 a TSBP of sweet Tai chili sauce in the marinade you add after the chicken and veggies cook.

Plenty of sauce, and just like a real takeaway. Have made multiple times.

I added a tsp of 5 spice. Cooked chicken for 4 mins. Added onion and peppers cooked 4 mins more added sauce stired through then added cooked noodles and cooked for 2 more mins. Only add a little water if needed

Too gloopy and salty

It was really good and easy to make

Chicken definitely benefitted from velveting. Good amount of sauce. Perhaps needs a bit of salt.

So yummy!

It turned out to be so tasty. I would perhaps next time put less oyster sauce or use low-sodium soy sauce to cut down on the saltiness and maybe add a little bit of sugar.

RecipeTin Eats is the best!

Add 1/½ tbs Less soy sauce for dark soy sauce.

Was alright. Made the dish to deplete my cashew stash and it did the work. Was a little salty though.