I made 50% more sauce than recommended and we ate it with white rice. We loved this recipe! It was a hit with everyone, and the sauce was delicious. To make sure it wasn't bland, I added a generous pinch of red pepper flakes with the beans and onions, which I will do again, even when I have chicken and cashews. I made some substitutions: sliced pork chops for the chicken and peanuts for the cashews - and it was excellent! Still, I am looking forward to trying it as written, Transfer chicken and vegetables to a platter. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes. Add reserved sauce and return chicken to skillet. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Step 4Ĭook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Transfer chicken to a plate (it won’t be totally cooked through don’t worry as it will finish cooking in the sauce). Turn and cook until other side is just opaque, about 1 minute. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. If any slices are longer than 2", cut in half crosswise. Transfer cashews to a small plate and let cool, reserving oil in skillet. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes.
Add cashews and tilt skillet toward you so that the oil pools around cashews. oil in a large nonstick skillet over medium. A container with more breathing room will keep the salad ingredients more intact and also give you room to mix it up when you’re ready to eat.Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. Put it in a large container: You don’t want to squish your salad in a too-small container.(Then you can use said paper towel as a napkin.) For anything that you want to keep crispy and crunchy, such as croutons, crushed tortilla chips and wonton strips, you can put a paper towel between them and the rest of the ingredients for an added layer of protection. You want to put the wettest, heaviest items on the bottom (such as fruit, meat and even the salad dressing if you don’t want to pack it in a separate container) and then work your way up to the drier, lighter ingredients. Layer the ingredients: When it comes time to pack your salad, the order you put the ingredients in matters.
In these instances, it’s best to toss the salad with the dressing just before serving. Wait to dress: Typically, the moment you add salad dressing is the start of the countdown clock on a salad’s life span if it includes more tender greens or anything that you want to keep crispy and crunchy.Cool it down: If your salad includes any cooked ingredients, such as chicken or grains, do not pack it while it’s still warm so you don’t wilt the other ingredients.If you don’t want to worry about how they’ll hold up, opt for sturdier greens, such as kale or cabbage, or just skip them entirely. Choose heartier greens: Delicate salad greens, such as spinach and arugula, can easily get damaged in transit if not packed properly.
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