15 Minute Cashew Chicken Recipe That Will Change Your LIFE!


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49 replies
  1. @afreezaphorogiancossack2194
    @afreezaphorogiancossack2194 says:

    THANK YOU so very much for this WONDERFUL show. I have been kind of a fan of many different Asian styles of cooking, but I have been gravitating toward Korean for the last few years. You two are awesome, your instructionals are very clear and concise. Every time I watch I learn something.

    Reply
  2. @JaeJaeism
    @JaeJaeism says:

    Hey Aaron and Claire, I just made your guys Cashew Chicken Recipe and it was delicious. I also made the Dak Kalguksu Recipe some weeks ago and it was also amazing. I just bought your cook book and plan to make one recipe each week. I'm looking forward for more amazing meals. Greetings from germany!

    Reply
  3. @colddash5598
    @colddash5598 says:

    The first cashew chicken I had and ordered many times growing up had a clear sauce..I loved it.
    I more recently ordered from a local restaurant and it was similar to yours with a brown sauce, it was good but I think I prefer the clear chicken style broth/sauce.

    Reply
  4. @ccc4102
    @ccc4102 says:

    Dear Aaron & Clare, I made some rice paper wraps. All went well except that the wraps kept sticking together. Of course separating them caused the wraps to tear and so on. Is there a hack to avoid this? Only if you can and no pressure. Wishing you a solid 2024. You will go from strength to strength. Good wishes from our home in South Africa. 🇿🇦

    Reply
  5. @keikialanifrazee8892
    @keikialanifrazee8892 says:

    Fun Fact: Cashew Chicken was Invented first in Springfield, Missouri by Chef Leong in 1963. It’s a U.S. made dish.

    I’ve had it a ton there, and every other iteration of it at other places? Even overseas? They Do Not compare to Chef Leong’s Springfield’s recipe.

    Reply
  6. @SoCalCycling
    @SoCalCycling says:

    Respect for your attention to the Western palate – a lot of cooking channels overlook the leftovers – add all those fish based sauces and they are GREAT fresh but just terrible the next day – always buy product through your affiliate links in homage to your channel 🤘😆🤘

    Reply
  7. @besskaterinsky3
    @besskaterinsky3 says:

    At 1:19 what is the mysterious white object between the green onions and the red bell pepper? Not the big onion in front, the white thing behind the garlic? It is never mentioned in the video and we never find out what it is or what it might be used for…

    Reply
  8. @handichick
    @handichick says:

    I went to Chinese for Christmas because my Mom passed away two weeks prior and I just didn’t feel like doing anything special. But she LOVED Chinese food so I was honoring her anyway by going out rather than being sad alone at home. But I ordered this dish and I was sadly disappointed. The chicken was battered and tasted like it was deep fried in bacon grease. And all it had in it was cashews and celery. That’s it. I’ll make my own these way.

    Reply
  9. @SS4Xani
    @SS4Xani says:

    Not even a minute into this video and I'm already so excited! This looks like a Cashew Chicken I'd be thrilled to try for myself! My wife and father also love Cashew Chicken and now I really want to make this recipe for them someday soon! ^_^

    Reply

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