Cashew Chicken Recipe

Cashew Chicken


4 teaspoons ginger

7 teaspoons cornstarch

1 mug chicken soup

2 mugs cashews

2 green onions, sliced


1.  Preheat and warm 3 tbsp vegetable oil. Include 50% of the chicken and cook until brilliant tan and cooked through, around 5 minutes. Exchange the chicken to a plate and spread with foil and put on a plate.

In the same skillet, include the remaining teaspoon of vegetable oil. Cook, mixing always, until the garlic starts to mellow, around 30 seconds. Whisk the sauce again to consolidate and add to the skillet alongside the chicken. Mix other ingredients until cooked. Serve!