Ching's Chinese Food Made Easy: 100 Simple, Healthy Recipes from Easy-to-find Ingredients
Chicken and cashew nut stir-fry
Page 17
Cuisine: Chinese | Course Type: Main Courses
(1 review)
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Recipe Reviews
redjanet from London,
This was okay, but nothing to write home about. I've come to appreciate the method of coating sliced chicken in a mixture of egg whites, cornflour and salt as it really does make the chicken extra soft with a nice texture, but that was my favourite thing about this recipe. I didn't realise until it was too late that I'd run out of onions, so just doubled the peppers, so that may have explained the slight blandness, but overall, it didn't really feel like it was worth the effort and still wasn't as good as from a take-away!
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