Combining the Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cashews and the prepared sauce. Stir well to combine all the ingredients. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Final Touches: Do a taste test and adjust seasoning if necessary. The sauce should have a balanced flavor of sweetness, saltiness, and a hint of sourness.
Serving: Serve the Cashew Chicken hot, ideally over a bed of steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Brown Butter Pecan Cookies
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
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After seeing this, I’m never making meatballs any other way again!
Creamy Chicken Soup with Vegetables
