The 15 Minute Cashew Chicken At Home
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Healthy food doesn’t usually come to mind when you think of cashew chicken. This one is just as good as any other and good for …
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Just made for my family they loved it❤❤
turn to 0.75x if it's too fasat.
Hello Joshua! We wouldn’t say it was done in 15 minutes but it was a quick recipe for sure. The sauce is delicious and the fresh water chestnuts are a great addition. Next time we will add some broccoli.
You know what I'd want to see Josh vs A Fan(me😏) Plzzz
Why does a 15 minute recipe require a 6+ minute video?
I am absolutely here for this chaotic energy
Your need to impress creeps me out. I’m watching a simpler video to make this dish cos your video is confusing.
Me and the SE Asian lads foaming at the mouths watching this
Thank you for this video! Just made it
where's your kitchen cabinet and why aren't you talking to it? hmmp weirdo
my guy, its gonna take me 15 minutes to measure out all those ingredients for the sauce alone.
For those in Springfield MO, this isn't cashew chicken!!
1:30 I don't get why chefs complain about chicken breast so much. I'm not anywhere near professional level, I'd say I'm just beginning, but chicken breast is extremely easy to keep moist. How does one even dry it out badly?
It's 15 minutes for seasoned chef, like Josh. It takes me like 45 minutes, because I prep everything in advance so I don't mess it up. I don't mind it, it's a great recipe, but 15 minutes is not realistic for a home cook with average skills and equipment.
Josh! Is that the 14" Yosukata round-bottom wok? How is it holding up? I am thinking of getting their 13.5" flat bottom (it is also pre-seasoned black steel like yours) and wonder if you had an opinion on the quality. Also maybe 11.8" flat bottom for me since I am usually cooking for two. Thoughts? thanks!
This is Chicken with Cashew nuts. Cashew Chicken is from Springfield, MO.
Can you sub mushrooms or the chicken?
Made this today and it was delicious. Would be improved if something spicy was added to the sauce 🙂
I toast raw cashews in the dry wok. If it's hot enough you can cook them fully and get a bit of 'char' (for flavor) in a matter of seconds. They end up fork tender in the final dish. Then I cook the chicken (marinated overnight in Shaoxing wine, baking soda, and white pepper) in a few tablespoons of garlic/chili/ginger infused oil. The chicken is done enough (it'll be fully cooked when the sauce is thickened) when the baking soda starts to foam. The only thing worse than overcooked chicken is overcooked shrimp. The rest of my recipe is much the same except the celery being sliced ~1/2" on a bias and my sauce has oyster sauce (essential) and less honey with water (and 1/4 teaspoon of MSG for Uncle Roger) instead of stock.
You’re really good at cooking and I enjoy your overall personality as well. Thanks!!!
Dark soy, Chinese vinegar? My local grocery store doesn’t carry such things
I like cashews, but only on their own or in a charcuterie board. This recipe is delicious but I left the cashews out.
THAT IS NOT CASHEW CHICKEN, LOOK UP SPRINGFIELD MISSOURI CASHEW CHICKEN INVITED BY DAVIOD LEONG AFTER WW2
"healthy"
Where can we order the Chinese black vinegar and the dark soy sauce? Thanks!
Can I just say: "I love you!" 😉
Add pineapple people, thank me later.
Part 11 of asking Josh to But Better Taco Bell’s Nacho Fries
Please make a proper fried rice video. We moved to a desolate wasteland when it comes to food and I am hardcore missing my chinese takeout. They don't know what they're doing here. HELP
I make this dish all the time and one tip I have for anyone who is making this is DON'T cook cashews in the pot with the sauce, instead have your bag or container with cashew nuts on the side so that you can put as many or as few cashews on your plate as you want. The reason for this is because the cashew nuts get REALLY soft after sitting in the fridge while coated in the sauce and in my opinion taste REALLY bad to eat, so this process avoids all this.
Thank you,
Excellent clip but…. I love thighs. The thing is you need to cut off that fat and skin. Nasty stuff. The only time I will leave fat and skin on my chicken is when I'm making soup and then the skin gets trashed and the fat skimmed off. I know I will get crap for this but chicken wings are a corporate thing to get the general public to eat what otherwise would be waste. Sorry I would not eat a chicken wing if you paid me. O.K. I lied. Give me a few grand and I will deal with it.
Cool recipe but what can i use instead of chinese black vinegar ? I love your recipes but getting some of the ingredients is just impossible 🙁
Banh Mi sandwich please papa
Note for future self:
– Use 2 to 2.5 lbs meat
– Add 1 extra stalk celery
– Decrease cashews to 3/4 cup
– Decrease total vinegar to 1.5 to 2 Tb
– Add a few Tb Shaoxing
– Add bit of chicken bullion or MSG
I just discovered your channel… you have some great recipes, but the constant camera changes and zooms are going to give a person seizures. You have lots of good stuff without the squirrel moments. Cheers!
Did this with brown rice and it damn near made me bust. I’m now divorced since I was moaning so much as I ate this at the dinner table with my family. She took the kids
What is brole
Tried seasoning raw chicken to taste. Tasted raw chicken to check seasoning levels. Got salmonella poisoning. Instructions unclear.