It's next to impossible to find a restaraunt worthy cashew chicken. I couldn't tell you how many recipes we've went through to finally find this one. Omitting the salt I do have to agree with, the soy sauce has more than enough. And we like our sauce a little bit thicker so we used more cornstarch (always mix your cornstarch in cold water first it will be lumpy if you add it straight to the hot sauce). Making the chicken is more that half the battle so when i'm craving it on a work night I pull out the precooked, unbreaded diced chicken meat from the freezer, fry it in some soy sauce and whalla :) 15 minute meal for our busy busy weeks. Thanks so much for sharing!
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It's next to impossible to find a restaraunt worthy cashew chicken. I couldn't tell you how...