11/20/2023 0 Comments Cashew chicken casseroleNot a fan of steamed white rice? That’s fine! It can be served over noodles, or even wild rice. I love serving it over steamed long grain white rice. Growing up there were 4 chicken casseroles that rotated around the meal plan menu! Chicken Broccoli Casserole, Chicken Rice Casserole, Chicken Tortilla Casserole, and this personal favorite, Cashew Chicken! It’s a delicious soul warming casserole full of rich creamy flavors. This casserole is loaded with tender chicken in a delightful creamy soy and cashew laden sauce that is nestled between layers of Chow Mien Noodles. Add a little more avocado oil to the wok, add broccoli and bell peppers and stir fry for 2-3 minutes or until tender and crispy. Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Microwave on Medium (50) 14 to 16 minutes or or until juice of chicken is clear when center of thickest part is cut (170F). Cover plate with microwavable plastic wrap, folding back one corner or edge 1/4 inch to vent steam. Cook until browned on all sides, stirring frequently, about 4 minutes. 1 In 10- or 9-inch glass pie plate, arrange chicken, thickest parts to outside edges (sides of chicken will touch). Season chicken on both sides with salt and pepper and add to skillet. Cut the chicken breasts horizontally to make two thinner cutlets per chicken breast. Whisk the flour, salt, granulated garlic, white pepper, ginger, and paprika in a separate bowl. Cashew Chicken Casserole will remind you of your favorite Chinese Cashew Dish. Heat a pan or wok on high heat, add avocado oil, once smoking hot add the chicken from the sauce bowl and stir fry for a few minutes until little browned. Heat oil in a large skillet over medium-high heat. In a medium bowl, whisk the eggs and milk.
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