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Very tasty and forgiving recipe. In the middle of preparing dinner, I discovered I had no red bell pepper, and found a can of diced jalapenos as a substitute; the taste was good, but spicier than we normally eat, and the small green dice didn't add the same color contrast for presentation. I used a 5-qt. All-Clad deep frying skillet, and I had to use more oil for coverage. Even so, the chicken pieces and marinade created a thick crust on the skillet as they sat on high heat for 2 minutes. The crust built up until the sauce was added at the end, but the fond made the sauce very dark. I plan to make this again with 1) a red bell pepper and 2) a nonstick saute pan, and see how that works out. I served this with Rice With Coconut Milk and fruit cocktail (very fortunate relief to the spiciness I created!).

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KateL March 30, 2014

I am new to cooking with a wok but I made a special trip to the store to buy these ingredients and we loved it. Very easy to make. If I can do it you can too!!

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A Man Cook June 01, 2009
Cashew Chicken