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Hot Garlic Chicken with Cashews

This Chinese Hot Garlic Chicken is an uncomplicated and flavorful stir fry, and it takes barely any time to make. You’ll wonder why you’ve been ordering takeout all these years because it’s just as quick to make it at home and it tastes better too. The trick to a perfect stir fry is preparation. Since the cooking process is quick, you need to have prepared all of the ingredients ahead, so it comes together really swiftly. Chef Ravi

Hot Garlic Chicken with Cashews
Hot Garlic Chicken with Cashews
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This Chinese Hot Garlic Chicken is an uncomplicated and flavorful stir fry, and it takes barely any time to make. You’ll wonder why you’ve been ordering takeout all these years because it’s just as quick to make it at home and it tastes better too. The trick to a perfect stir fry is preparation. Since the cooking process is quick, you need to have prepared all of the ingredients ahead, so it comes together really swiftly. Chef Ravi
Servings
4 people
Servings
4 people
Hot Garlic Chicken with Cashews
Hot Garlic Chicken with Cashews
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This Chinese Hot Garlic Chicken is an uncomplicated and flavorful stir fry, and it takes barely any time to make. You’ll wonder why you’ve been ordering takeout all these years because it’s just as quick to make it at home and it tastes better too. The trick to a perfect stir fry is preparation. Since the cooking process is quick, you need to have prepared all of the ingredients ahead, so it comes together really swiftly. Chef Ravi
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Add the onions, garlic, chicken, and red pepper flakes to a large bowl. To the bowl, add the corn flour and soy-sauce; stir to evenly coat the chicken. Cover the bowl and set in the fridge for 1-2 hours to marinate.
  2. Add the oil to a wok or frying pan on medium-high heat. Add the cashew and stir fry about 2 minutes or until fragrant.
  3. Add the chicken and onions mixture; fry 5-8 minutes depending on size of chicken. Make sure there’s no pink showing on any chicken pieces.
  4. Add the water, mix well, and cook for 3-4 more minutes.
  5. Add the spinach stir and cook until the spinach reduces down - about 2 minutes.The chicken should now be cooked through, the sauce thickened, and spinach cooked - serve rice. For additional flavor, drizzle some Secolari Coconut White Balsamic on top.
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