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
Delicious and easy! This recipe is a keeper!
YUM! I skipped the cornstarch and made it with linguine and different vegetables but it was awesome! Thank you for the Chinese dish in the comfort of my home 😉
Beyond delicious Just made this so incredibly yummy..love how moist and flavorful the chicken and veggies are
Thx
Qunioa? Do you think the would be good with qunioa?
I think so. But cooking times will vary.
Great one pot supper I make this all the time for supper. I switched out the rice for barley. I cook the barley separately first, and then add it in when you’re supposed to add the rice. Delicious and healthy!
Great!
How much cornstarch For some reason there’s a question mark where it says to combine the water with cornstarch.. how much water should be combined with the cornstarch?
1/3 cup
This is probably one of the best dishes I’ve ever made! It’s going to become a regular around here! It was so easy and quick to prepare.