You know, I don’t really have a favorite recipe or food, though Asian-inspired foods are some of my favorite to eat. They can prove difficult to make… However, one of those easier to make dishes is cashew chicken. I found a recipe that was pretty awesome and tweaked it a bit to make it full blown amazing, and better than any takeout I have had.

Simply swaps in the recipe like flip-flopping the low-sodium soy sauce and chicken stock measurements and adding chili crisp oil and minced ginger to the sauce and not the chicken made for so much more of those flavors popping! I typically double sauces as well, because while some people don’t think the sauce should be the show on things, I do. I want it juicy, moist, and all of the other words that people hate to hear but want their food to be.

This recipe seems complicated due to the amount of ingredients, but it is quite simple to make. I start my rice (I use long grain, long cook rice and add low-sodium soy sauce and a wee dash of sesame oil to the water), mix my sauce, and chop my veggies while my chicken is marinading. I also like to toss some potstickers in a pan to steam/fry while I am working on the main course. I do use *gulp* frozen potstickers, but my husband loves them, in turn, I see no reason to put the effort into scratch making them.

The key to a perfect outcome is to make sure you fry the veggies to tender-crisp, so they don’t turn into snot when it is time to plate up. They will definitely soften.