Chicken and cashew stir-fry from Gourmet Magazine, May 2007 (page 14) by Ian Knauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 24, 2018

    This is good for a quick stir-fry dish using basic ingredients, but the flavor, while nice enough, didn't really pop. To be fair, I left out the red pepper flakes. I also should have let the sauce thicken a bit more before adding the chicken again, so that it better coated the meat. Be sure to have the heat up high before adding the sauce so that it starts to reduce quickly. Its mild flavor means it can accommodate a wide range of tastes; my seven-year-old, who doesn't tend to go for dishes with strong flavors, really liked it.

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