My kids are always requesting different variations of Chinese chicken, yet somehow many of them seem to fall short of tasting authentic. When I tested this recipe, I was told that this was a keeper by my pickiest eater (although of course she didn’t touch her veggies!). Check out the video here.
Combine 1/3 cup of water with the cornstarch. Add the mixture to the pot and stir, cooking until the sauce thickens, about three to four minutes. Garnish with cashews and serve immediately. Enjoy!
Photography: Hudi Greenberger
Styling: Janine Kalesis